Ingredients:

  • 10 oz package Fresh or Frozen Cranberries
  • 1/2 cup Granulated Sugar
  • 1/4 cup Water
  • 1 teaspoon Orange Zest
  • 1/4 teaspoon Ground Cinnamon
  • 8 oz full fat Cream Cheese, softened
  • 1 cup Powdered Sugar, sifted
  • 1 teaspoon Vanilla Extract
  • 8 oz thawed Frozen Whipped Topping
  • 1/2 cup Pecans, roughly chopped
  • 1 tablespoon Unsalted Butter

Instructions:

  1. Toast the chopped pecans in a dry skillet over medium heat until fragrant (about 3-4 minutes). Set aside to cool completely.
  2. Make the Cranberry Swirl: Combine cranberries, sugar, water, orange zest, and cinnamon in a medium saucepan. Bring to a simmer over medium heat. Cook, stirring occasionally, until cranberries burst and the mixture thickens slightly (about 8–10 minutes). Remove from heat and let cool to room temperature.
  3. Create the Cream Cheese Base: In a large bowl, beat the softened cream cheese, sifted powdered sugar, and vanilla extract using an electric mixer until completely smooth and free of lumps.
  4. Fold in the Whipped Topping: Gently fold the thawed whipped topping into the cream cheese mixture using a rubber spatula until just combined, ensuring no streaks remain.
  5. Assemble the Fluff: Gently fold about two-thirds of the cooled cranberry mixture into the cream base, creating ribbons of cranberry for a mosaic effect.
  6. Chill: Transfer the mixture to an 8x8 inch square glass dish or trifle bowl. Dollop the remaining cranberry swirl on top, cover tightly, and refrigerate for at least 2 hours.
  7. Serve: Just before serving, sprinkle the cooled, toasted pecans evenly over the top.