from Julie Halsema

1 3/4 c flour
1/2 c cocoa
1 pkg (8 oz) cream cheese, softened
2 tsp vanilla
1 can (14 oz) Eagle sweetened condensed milk
1 1/2 c powdered sugar
1 c cold margarine or butter
1 egg
1/2 c chopped nutsCombine flour, sugar, and cocoa. Cut in butter until crumbly. Press all but 2 cups of mixture into 13×9 inch pan. Bake 15 minutes at 350°. Beat cheese until fluffy. Slowly beat in sweetened condensed milk until smooth. Add egg and vanilla; mix well. Pout over prepared crust. Combine nuts with remaining crumb mix; sprinkle over cheese mixture. Bake 25 minutes or until bubbly at 350°. Cool and chill. Cut into bars. Store covered in the refrigerator. Makes 24-36 bars.