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Cranraspberry Chiffon Dessert
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Cranraspberry Chiffon Dessert

4 Hr(s) 45 Min(s)
45 Min(s) Prep
4 Hr(s) Cook
What You Need
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12 servings
Original recipe yields 12 servings
2 cups cranberries
2-1/2 cups water
1/2 cup pecans
1/3 cup margarine or butter
3 Tbsp. sugar
1-1/2 cups milk
COOL WHIP Whipped Topping
raspberries
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Let's Make It
1
Heat cranberries and 1 cup water in saucepan over medium heat until cranberries pop, about 5 minutes, stirring occasionally. Remove from heat; stir in gelatin until completely dissolved. Stir in remaining 1 1/2 cups water. Refrigerate until slightly thickened.
2
Mix graham cracker crumbs with pecans, margarine or butter and sugar. Press onto bottom of 9-inch springform pan; set aside.
3
Prepare cheesecake filling according to package directions using milk. Fold in gelatin mixture until blended. Pour into prepared pan. Refrigerate 4 hours or until set.
4
Remove from springform pan. Garnish with whipped topping and frosted cranberries or fresh raspberries.
5
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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