Cranberry Ribbon Cheesecake

1. 1

   Blend crumbs, sugar and margarine or butter; press on bottom and side of 9-inch pie plate.

2. 2

   Set aside.

3. 3

   Dissolve gelatin in boiling water; stir in cranberry sauce and lemon juice.

4. 4

   Refrigerate until slightly thickened, about 2 hours.

5. 5

   Beat gelatin and 1/3 cup cheesecake filling mix with mixer at high speed for 3 minutes or until foamy; pour into prepared crust.

6. 6

   Refrigerate while preparing cheesecake filling.

7. 7

   Prepare remaining cheesecake filling mix according to package directions using milk; spread over cranberry layer.

8. 8

   Refrigerate 5 hours or until firm.

9. 9

   Garnish with whole cranberries and mint sprigs if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.