Cranberry Brownie Torte
"Canned cranberry sauce adds a festive finishing touch to this 5 star dessert from Gloria Kirchman of Eden Prairie, Minnesota. Folks are sure to find it irresistible."
fudge, 1 package, large enough for 13-inch x 9-inch pan size
1 package, softened
frozen cool, thawed, 1 carton
whole berry, 1 can
Preheat oven to 350°F. Grease a 10 inch Springform pan.
In a large bowl, combine the brownie mix, eggs, oil and water. Fold in pecans.
Transfer to prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out with moist crumbs.
Cool completely on a wire rack.
In a large bowl, beat the cream cheese, cranberry juice and sugar until smooth; set aside 1 cup Cool Whip for garnish.
Fold remaining topping into cream cheese mixture.
Carefully spread over brownie.
Stir cranberry sauce; carefully spread over the filling. Garnish with reserved whipped topping and pecan halves if desired (see photo).
Cover and refrigerate for at least 2 hours before serving.
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.