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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 1 |
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A cream cheese filling is covered with a festive cranberry layer and topped with a walnut crumb mixture. This is a great Thanksgiving dessert. It is sooo good! Ingredients:
1 (9 inch) unbaked pie crust |
1 (8 ounce) package cream cheese, softened |
1 (14 ounce) can sweetened condensed milk |
1/4 cup lemon juice |
3 tablespoons light brown sugar |
2 tablespoons cornstarch |
1 (16 ounce) can whole berry cranberry sauce |
1/4 cup butter, chilled and diced |
1/3 cup all-purpose flour |
3/4 cup chopped walnuts |
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Bake unbaked pie crust in the preheated oven 8 minutes. Remove from heat. Reduce oven temperature to 375 degrees F (190 degrees C).
3. In a large bowl, beat cream cheese until fluffy. Mix in sweetened condensed milk until the mixture is smooth. Stir in lemon juice. Transfer to the pie crust.
4. In a small bowl, mix 1 tablespoon light brown sugar and cornstarch. Mix in whole berry cranberry sauce. Spoon the mixture evenly over the cream cheese mixture.
5. In a medium bowl, mix butter, all-purpose flour and remaining light brown sugar until crumbly. Stir in the walnuts. Sprinkle evenly over the cranberry mixture.
6. Bake 45 minutes in the 375 degrees F (190 degrees C) oven, or until bubbly and lightly browned. Cool on a metal rack. Serve at room temperature, or chill in the refrigerator.
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