Cranraspberry Chiffon Dessert

• 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

1. Heat cranberries and 1 cup water in saucepan over medium heat until cranberries pop, about 5 minutes, stirring occasionally.
2. Remove from heat; stir in gelatin until completely dissolved.
3. Stir in remaining 1 1/2 cups water.
4. Refrigerate until slightly thickened.
5. Mix graham cracker crumbs with pecans, margarine or butter and sugar.
6. Press onto bottom of 9-inch springform pan; set aside.
7. Prepare cheesecake filling according to package directions using milk.
8. Fold in gelatin mixture until blended.
9. Pour into prepared pan.
10. Refrigerate 4 hours or until set.
11. Remove from springform pan.
12. Garnish with whipped topping and frosted cranberries or fresh raspberries.

cranberries, water, pecans, margarine, sugar, milk, raspberries

Taken from www.kraftrecipes.com/recipes/cranraspberry-chiffon-dessert-53703.aspx (may not work)