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Cranberry Brownie Torte

Canned cranberry sauce adds a festive finishing touch to this dessert from Gloria Kirchman of Eden Prairie, Minnesota. Folks are sure to find it irresistible.

12 ServingsPrep: 20 min. + chilling Bake: 35 min. + cooling

Ingredients

1 package fudge brownie mix (13-inch x 9-inch pan size)
2 eggs
1/2 cup vegetable oil
1/4 cup water
1/2 cup chopped pecans
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup cranberry juice
2 tablespoons sugar
1 carton (12 ounces) frozen whipped topping, thawed
TOPPING:
1 can (14 ounces) whole-berry cranberry sauce
Pecan halves, optional

Directions

In a large bowl, combine the brownie mix, eggs, oil and water. Fold
in pecans.
Transfer to a greased 10-in. springform pan. Bake at 350° for
35-40 minutes or until a toothpick inserted near the center comes
out with moist crumbs. Cool completely on a wire rack.
For filling, in a large bowl, beat the cream cheese, cranberry juice
and sugar until smooth; set aside 1 cup whipped topping for garnish.
Fold remaining topping into cream cheese mixture.
Carefully spread over brownie. Stir cranberry sauce; carefully spread

2 of 2

Cranberry Brownie Torte (continued)

Directions (continued)

over the filling. Garnish with reserved whipped topping and pecan
halves if desired. Cover and refrigerate for at least 2 hours before
serving. Refrigerate leftovers. Yield: 12 servings.

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.