Crust:
1 cup graham cracker crumbs
1 cup flour
½ cup butter, melted
½ cup chopped walnuts
Filling:
6 T. butter, melted
1 egg
1½ cups powdered sugar
3 8-oz. packages cream cheese
Topping:
1½ cups ground cranberries
1 cup sugar
1 cup ground apples
1 20-oz. can crushed pineapple, drained
Cool Whip
Preheat oven to 325 degrees. Mix together crust ingredients and pat into a 9x13 pan. Bake 15 minutes and cool. For filling, beat butter, egg and sugar until creamy. Add cream cheese and beat until smooth. Spread on cooled crust. For topping, mix cranberries, sugar, apples and pineapple and let stand for 20 minutes. Drain excess juices and spread fruit onto filling. Top fruit with Cool Whip and sprinkle with walnuts. Chill and serve cool.
Recipe by Kristine Ryun, Northern Plains Electric Cooperative member
