Cranberry Brownie Torte

• 1 each brownie mix fudge, 1 package, large enough for 13-inch x 9-inch pan size
• 2 large eggs
• 1/2 cup vegetable oil
• 1/4 cup water
• 1/2 cup pecans chopped
• 8 ounces cream cheese 1 package, softened
• 1/2 cup cranberry juice
• 2 tablespoons sugar
• 12 ounces whipped cream frozen cool, thawed, 1 carton
• 14 ounces cranberry sauce whole berry, 1 can
• 1 x pecans halves, optional

1. Preheat oven to 350F.
2. Grease a 10 inch Springform pan.
3. In a large bowl, combine the brownie mix, eggs, oil and water.
4. Fold in pecans.
5. Transfer to prepared pan.
6. Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out with moist crumbs.
7. Cool completely on a wire rack.
8. For filling:
9. In a large bowl, beat the cream cheese, cranberry juice and sugar until smooth; set aside 1 cup Cool Whip for garnish.
10. Fold remaining topping into cream cheese mixture.
11. Carefully spread over brownie.
12. Stir cranberry sauce; carefully spread over the filling.
13. Garnish with reserved whipped topping and pecan halves if desired (see photo).
14. Cover and refrigerate for at least 2 hours before serving.
15. Refrigerate leftovers.
16. Nutrition Facts: 1 serving (1 piece) equals 533 calories, 30 g fat (12 g saturated fat), 57 mg cholesterol, 256 mg sodium, 61 g carbohydrate, 2 g fiber, 6 g protein.

brownie mix fudge, eggs, vegetable oil, water, pecans, cream cheese, cranberry juice, sugar, whipped cream, cranberry sauce, pecans

Taken from recipeland.com/recipe/v/cranberry-brownie-torte-50037 (may not work)