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No-Bake Cranberry Pecan Cheesecake Recipe

Guest Author - Sandy Moyer

NoBbake Cranberry Pecan Cheesecake


Here's a quick and easy recipe that makes an elegant Thanksgiving dessert.


  • 1 ready-made graham cracker pie crust - 6 oz. size
  • 1- 1/4 cups milk
  • 2 boxes (4 serving size each) cheesecake flavor instant pudding mix
  • 8 oz. frozen whipped topping, thawed and divided
  • 1 can (16 oz.) whole berry cranberry sauce, divided
  • 2/3 cup chopped pecans, divided

Preparation -
Pour the milk into a mixing bowl. Add the pudding mix. Whisk together for about one minute, then stir in half of the whipped topping. Place half of the pudding mixture in the graham cracker crust. Spoon about half of the cranberry sauce on top. Sprinkle 1/3 cup of the pecans over the cranberry sauce. Top with the remaining pudding mixture. Spoon the remaining cranberry sauce on top, and spread it around the center. Sprinkle the remaining 1/3 cup of chopped pecans in the center of the cranberry sauce. Place in the refrigerator to chill for about 4 hours or until set. Garnish individual servings with the remaining whipped topping.



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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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