Cape Cod Cranberry Chiffon

Ingredients

• 2 cups cranberries
• 2-1/2 cups water
• 1/2 cup pecans
• 1/3 cup margarine or butter
• 3 Tbsp. sugar
• 1-1/2 cups milk
• cranberries
• lime

Instructions

1. Heat cranberries and 1 cup water in saucepan over medium heat until cranberries pop, about 5 minutes, stirring occasionally.
2. Remove from heat; stir in gelatin until completely dissolved.
3. Stir in remaining 1 1/2 cups water; refrigerate until slightly thickened.
4. Mix graham cracker crumbs, pecans, margarine or butter and sugar.
5. Press on bottom of 9-inch springform pan; set aside.
6. Prepare cheesecake filling according to package directions using milk.
7. Fold in gelatin mixture until blended.
8. Pour into prepared pan.
9. Refrigerate 4 hours or until set.
10. Remove from springform pan.
11. Garnish with frosted cranberries and lime peel cut into small leaf shapes.