Refrigerated Cranberry Cheesecake

• 1-1/2 cups fresh cranberries, divided
• 1/2 cup PLANTERS Pecan Pieces
• 5 Tbsp. sugar, divided
• 1 pkg. (11.1 oz.) JELL-O No Bake Real Cheesecake Dessert
• 5 Tbsp. margarine, melted
• 1-1/2 cups milk
• 3/4 cup thawed COOL WHIP Whipped Topping

1. Reserve 1/2 cup of the cranberries for garnish.
2. Finely chop remaining 1 cup cranberries; place in medium bowl.
3. Add pecans and 2 Tbsp.
4. of the sugar; mix lightly.
5. Set aside.
6. Mix Crust Mix, margarine and remaining 3 Tbsp.
7. sugar.
8. Press firmly onto bottom and up side of 9-inch pie plate.
9. Beat milk and Filling Mix in large bowl with electric mixer on low speed until well blended.
10. Beat on medium speed 3 minutes.
11. (Filling will be thick.)
12. Spread half of the filling into crust.
13. Gently stir cranberry mixture into remaining filling; spread over layer in crust.
14. Refrigerate at least 1 hour.
15. Top with whipped topping and reserved cranberries just before serving.
16. Garnish with mint leaves, if desired.
17. Store leftover cheesecake in refrigerator.

fresh cranberries, sugar, dessert, margarine, milk

Taken from www.kraftrecipes.com/recipes/refrigerated-cranberry-cheesecake-55074.aspx (may not work)