Ingredients

1 pkg

(8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup

butter, softened

3-1/4 cups

flour, divided

Granny Smith apples, peeled, sliced (about 9 cups)

1-1/4 cups

granulated sugar

1 tsp

ground cinnamon

3/4 cup

powdered sugar

1 tbsp

water

Instructions

Step 1

Heat oven to 400ºF.

Step 2

Beat cream cheese and butter in large bowl with mixer until blended. Gradually add 3 cups flour, mixing on low speed after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 15-1/2x10-1/2-inch rectangle. Discard top sheet of waxed paper.

Step 3

Spray 15x10x1-inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and up side of pan. Toss apples with combined granulated sugar, cinnamon and remaining flour; spread onto bottom of crust.

Step 4

Repeat rolling out of remaining dough ball to make second rectangle. Remove top sheet of waxed paper; carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Cut several slits in top crust to vent steam.

Step 5

Bake 35 to 40 min. or until golden brown. Cool 15 min.

Step 6

Mix powdered sugar and water; drizzle over dessert. Cool 30 min. before cutting into bars.