From Paulette Vickery's Recipe Collection

JELLO: LAYERED CRANBERRY CHEESE CAKE

desserts

1 pkg jello cheese cake, 11.1oz
2 tablespoon sugar
1/3 cup butter, melted
1 1/2 cup cold milk
1/2 cup whole cranberry sauce
1/4 cup chopped nuts, toasted

Mix crumbs, sugar, and butter, with a fork in a small bowl until crumbs are well moistened. Press firmly onto bottom of foiled lined 9 inch square pan. Beat milk and filling mix until well blended. Continue beating for 2 minutes. Filling will be thick. Spoon 1 half of filling over crust. Cover with cranberry sauce and wallnuts, and top with remaining filling. Refrigerate at least 1 hour, and garnish as desired.

Yield: 9 servings




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