A thin layer of strawberry or raspberry pastry filling hides between the delightful layers of cookie bars in this tasty dessert.
1. In large mixing bowl, combine KELLOGG'S SPECIAL K Red Berries cereal, flour, sugar, salt and cinnamon. Using pastry blender, cut in butter until cereal is crushed and mixture is like coarse crumbs. Stir in water. Remove 1 1/2 cups crumbs mixture, reserving for topping. Press remaining crumb mixture evenly and firmly into bottom of 9 x 9 x 2-inch baking pan coated with cooking spray.
2. Bake at 325° F about 15 minutes or until lightly browned. Spread filling over hot crust and sprinkle evenly with reserved crumbs. Return to oven and bake 35 minutes longer or until top is golden brown. Cool completely in pan on wire rack. Cut into squares to serve.