Mix crust ingredients and press into a 9 x 9-inch pan. Set aside.

Place 1/2 cup of the cream in a microwave-safe container. Sprinkle the unflavored gelatin over the cream. Let sit for 5 minutes, then microwave at HI for about 30 seconds or until cream is very hot. Stir well to dissolve the gelatin.

Place softened cream cheese in a medium bowl and beat with an electric mixer until smooth. Add the confectioner's sugar and vanilla. NOTE: I found 1/4 cup + 2 tbs of confectioner's sugar was the right amount of sweet for me, but start out at 3 tbs or 1/4 cup and taste it, adding more if you need it--there's no raw eggs so you won't get sick tasting the filling!

Add the cream/gelatin mixture and the remaining 2 tbs of cream and beat until light, fluffy and smooth (the secret to the great texture). Pour filling over the crust and refrigerate until well chilled and set.

Spread desired amount of pie filling on top & cut into bars.

Yields 9 servings.