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Cranberry Ribbon Loaf

By: Patricia Kile  
"Patricia Kile of Greentown, Pennsylvania uses leftover angel food cake to create a refreshing cranberry dessert perfect for holiday gatherings. It's convenient, too, because it can be assembled ahead and kept in the freezer."

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Prep Time:
10 Min
Ready In:
10 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 (3 ounce) package cream cheese, softened
  • 1/4 cup sugar
  • Dash salt
  • 1 (16 ounce) can whole berry cranberry sauce
  • 1 cup heavy whipping cream, whipped
  • 6 slices angel food cake

Directions

  1. Line the bottom and sides of a 9-in. x 5-in. x 3-in. loaf pan with heavy-duty foil; set aside.
  2. In a mixing bowl, beat cream cheese, sugar and salt. Beat in cranberry sauce. Fold in the whipped cream. Spread one-third of the mixture in prepared pan; top with three cake slices (cut cake if needed to fit). Repeat layers. Top with remaining cranberry mixture. Cover and freeze. Remove from the freezer 15 minutes before serving. Use foil to remove loaf from pan, then discard foil. Cut into slices.
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