Refrigerated Cranberry Cheesecake

1. 1

   Reserve 1/2 cup of the cranberries for garnish.

2. 2

   Finely chop remaining 1 cup cranberries; place in medium bowl.

3. 3

   Add pecans and 2 Tbsp.

4. 4

   of the sugar; mix lightly.

5. 5

   Set aside.

6. 6

   Mix Crust Mix, margarine and remaining 3 Tbsp.

7. 7

   sugar.

8. 8

   Press firmly onto bottom and up side of 9-inch pie plate.

9. 9

   Beat milk and Filling Mix in large bowl with electric mixer on low speed until well blended.

10. 10

    Beat on medium speed 3 minutes.

11. 11

    (Filling will be thick.)

12. 12

    Spread half of the filling into crust.

13. 13

    Gently stir cranberry mixture into remaining filling; spread over layer in crust.

14. 14

    Refrigerate at least 1 hour.

15. 15

    Top with whipped topping and reserved cranberries just before serving.

16. 16

    Garnish with mint leaves, if desired.

17. 17

    Store leftover cheesecake in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.