Bring all cranberry ingredients except vanilla to a
Pour about 1/3 cup cranberry sauce over pumpkin mixture. Top
Add all remaining ingredients except cranberry sauce. Process just until smooth
Set aside while preparing cheesecake.
For Cheesecake, beat cream cheese and
rown.
Cool.
Combine cranberry sauce and cornstarch in saucepan
rust.
Spoon half of cranberry sauce over pudding mixture.
Combine crumbs, margarine and 3 tablespoons sugar.
Press firmly into bottom of a foil-lined 8-inch square baking pan.
In blender combine cheese, milk, 1/2 cup sugar, egg, flour and vanilla.
Blend until smooth.
Melt chocolate bits in saucepan; cool slightly.
Stir in 3/4 cup batter; mix.
Pour remaining batter into pan.
Pour chocolate mixture over batter; swirl with knife.
Bake at 350\u00b0 for 45 to 50 minutes.
Chill 1 hour.
Remove from pan; cut into triangles.
Top with Raspberry Sauce.
Serves 8.
ixture over cream cheese mixture; swirl together using a knife.
he pan.
Swirl 1/2 of the cranberry sauce into the
f pan, then swirl around some of the cranberry sauce.
Add
Bake 10 minutes.
MAKE CHEESECAKE FILLING: Place chocolate in microwave
To Make Cranberry Puree: Combine 1 cup of
arge saucepan, bring cornstarch and cranberry sauce to a boil. Cook
he pan, then swirl in some of the cranberry sauce. Add the
Cream margarine and add sugar gradually.
Add unbeaten eggs, one at a time.
Use mixer at medium speed.
Reduce speed and add dry ingredients that have been sifted together.
Alternate with sour cream, ending with dry ingredients.
Grease 8-inch tube pan. Put a layer of batter in bottom of pan, then swirl around some of the whole cranberry sauce.
Add another layer of batter and more sauce.
Add the remaining batter and swirl remaining sauce on top. Sprinkle with nuts and bake at 350\u00b0 for 55 minutes.
Dissolve gelatin in boiling water. Stir in pineapple and cranberry sauce. Chill until partially set. Spoon into 8 inch square dish. Spoon sour cream on top and stir to swirl. Chill until firm. Cut into squares to serve.
Pour milk in a large bowl.
Add pudding mixes and lemon peel. Beat with wire whisk 1 minute.
Gently stir in 1/2 of the whipped topping.
Spread 1/2 of the pudding mixture on bottom of crust. Spread 1/2 of the cranberry sauce over pudding mixture and sprinkle with 1/2 of the walnuts.
Top with remaining pudding mixture.
Refrigerate 4 hours.
Garnish with remaining cranberry sauce, whipped topping and walnuts.
br>Spoon half of the cranberry sauce and half of the
Preheat oven to 350 degrees F, and spray a 9x13 pan with cooking spray.
Stir together the flours, baking soda and salt.
In a separate, larger bowl, whisk together the sugars and butter. Add in the spices and the vanilla extract. Stir in pumpkin puree, then stir in the flour mixture.
Spread batter into the prepared pan. Stir up the cranberry sauce and spoon it on top of the batter. Swirl the cranberry sauce around with a butter knife.
Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
op with half of the cranberry mixture (cover and chill remaining