Served as dessert. Vegetarian dish.

30 Gingersnap Cookies

3 Tablespoons granulated Sugar

1/2 cup granulated Sugar

1/2 cup Butter, softened

2 (8 ounce) packages Cream Cheese, softened

1/2 cup Sour Cream

1 Egg

1/3 cup Confectioners Sugar

3 Apples, peeled, cored, diced

1/4 cup Apple Juice

1 Tablespoon Cornstarch

Heat oven to 350°F. In food processor, pulse cookies and 3 tbsp of the sugar until cookies are crushed. Add 5 tbsp of the butter; pulse until moistened. Line a 13x9x2 baking pan with foil. Press cookie mixture over the bottom of prepared pan. Beat cream cheese, sour cream, egg and confectioner's sugar in large bowl until smooth. Spread over crust in pan. Bake at 350 for 25 minutes. Meanwhile, melt remaining 3 tbsp butter in large skillet over medium heat. Add apple pieces and saute 5 minutes. In a small bowl, blend apple juice and cornstarch. Add remaining 1/2 cup granulated sugar and cornstarch mixture to skillet. Cook until bubbly and thickened. When bar is done, pour apple mixture on top; spread smooth. Return to oven; bake 5 more minutes. Remove from oven, let cool. Refrigerate until chilled; cut in squares.

Preparation time: 20 minutes

Cooking time: 55 minutes

Yields: 12 Bars

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