by Venita Womack
1 refrigerated pie crust baked at 450 in 9" glass pie plate Cool for 5 minutes and reduce oven heat to 375
1 can (16 oz)whole cranberry sauce
1/4 cup chopped nuts (walnuts or pecans)
6 tablespoons sugar
1 tablespoon cornstarch
1 8 0z package cream cheese softened
1/3 cup sugar
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla
Mix cranberry sauce, nuts, 6 tbsp sugar and 1 tbsp corn starch. Layer in bottom of baked crust. Beat cream cheese, 1/3 cup sugar and egg with electric mixer on medium speed until smooth. Spread evenly on cranberry mixture.Bake at 375 for 25 to 30 minutes or until set.
Mix ingredients in topping and spread over filling and bake 5 minutes longer. Cool. Refrigerate 3 to 4 hours before serving.
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