Directions:

For Lemon Squares:
Heat oven to 375 F. Mix flour, sugar, almonds, coconut and butter in medium bowl with fork until crumbly. Press evenly in bottom of ungreased 13x9 inch pan.

Bake 18-20 minutes or until golden brown. Cool completely, about 30 minutes.

Beat cream cheese and pie filling in large bowl with electric mixer on medium speed until creamy. Fold in whipped topping. Spoon onto crust; spread evenly.

Cover and refrigerate at least 4 hours.

Cut into squares 5 rows by 3 rows. Serve each portion topped with warm cranberry sauce.

For Cranberry Sauce:
Mix cranberries, brown sugar and water in large saucepan. Cook over medium high heat, stirring occasionally, until mixture boils and cranberries pop.

Cool for 10 minutes. Strain, pressing berries to extract juice; discard berries. Stir jam into warm juice.

Cool slightly before serving.