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CRANBERRY CHEESECAKE

Contributed by meggie

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1 9-inch deepdish Vanilla wafer crust,
or mix 1 1/2 cups of graham cracker crumbs
with 6T melted butter & press onto
bottom & sides of a deepdish pie pan.

 Chill.

1 can of sweetened condensed milk

(like Eagle Brand...see below)

1/3 cup lemon juice
1/2 teaspoon vanilla
1 8-ounce package of cream cheese

(light works fine)

cut in cubes and softened slightly
1 16-ounce can whole cranberry sauce




Put milk, juice, vanilla and
cream cheese in blender container.


Blend until mixture is smooth.
Pour into large bowl and fold in cranberry sauce.

Pour into chilled crust.

 Freeze until firm.

 Remove from freezer 15 minutes before serving.

 This keeps for months in the freezer.


I make my own sweetened condensed milk.
This makes the equivalent of a regular can:

1 cup skim milk powder
2/3 cup white sugar
1/3 cup boiling water
3 Tablespoons melted butter or margarine

Blend together in blender until combined.