Cranraspberry Chiffon Dessert

1. 1

   Heat cranberries and 1 cup water in saucepan over medium heat until cranberries pop, about 5 minutes, stirring occasionally.

2. 2

   Remove from heat; stir in gelatin until completely dissolved.

3. 3

   Stir in remaining 1 1/2 cups water.

4. 4

   Refrigerate until slightly thickened.

5. 5

   Mix graham cracker crumbs with pecans, margarine or butter and sugar.

6. 6

   Press onto bottom of 9-inch springform pan; set aside.

7. 7

   Prepare cheesecake filling according to package directions using milk.

8. 8

   Fold in gelatin mixture until blended.

9. 9

   Pour into prepared pan.

10. 10

    Refrigerate 4 hours or until set.

11. 11

    Remove from springform pan.

12. 12

    Garnish with whipped topping and frosted cranberries or fresh raspberries.

No additional tips available.