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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Canned cranberry sauce adds a festive finishing touch to this dessert from Gloria Kirchman of Eden Prairie, Minnesota. Folks are sure to find it irresistible. Ingredients:
1 package fudge brownie mix (13-inch x 9-inch pan size) |
2 eggs |
1/2 cup vegetable oil |
1/4 cup water |
1/2 cup chopped pecans |
filling: |
1 package (8 ounces) cream cheese, softened |
1/2 cup cranberry juice |
2 tablespoons sugar |
1 carton (12 ounces) frozen whipped topping, thawed |
topping: |
1 can (14 ounces) whole-berry cranberry sauce |
pecan halves, optional |
Directions:
1. In a large bowl, combine the brownie mix, eggs, oil and water. Fold in pecans.
2. Transfer to a greased 10-in. springform pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool completely on a wire rack.
3. For filling, in a large bowl, beat the cream cheese, cranberry juice and sugar until smooth; set aside 1 cup whipped topping for garnish. Fold remaining topping into cream cheese mixture.
4. Carefully spread over brownie. Stir cranberry sauce; carefully spread over the filling. Garnish with reserved whipped topping and pecan halves if desired. Cover and refrigerate for at least 2 hours before serving. Refrigerate leftovers. Yield: 12 servings.
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