Layered cranberry dessert
Line the bottom and sides of a 9x5x3 loaf pan with heavy duty foil; set aside. In a mixing bowl, beat cream cheese, sugar and salt. Beat in cranberry sauce. Fold in the whipped cream. Spread on cake one-third of the mixture in prepared pan; top with 3 cake slices (cut cake if needed to fit). Repeat layers. Top with remaining cranberry mixture. Cover and freeze. Remove from the freezer 15 mins before serving. Use foil to remove loaf from pan, then discard foil. cut into slices.
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Serving Size: 1 Serving (40g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 123 | ||
Calories from Fat: 112 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 41.5mg | 13 % | |
Sodium 1876.7mg | 65 % | |
Potassium 45.1mg | 1 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.4g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 123
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