MIX cream cheeseflower, sugar and vanilla with electric
mixer on medium speed until well blended. Add egg;
mix just until blended. Do not overbeat after adding
egg. Stir in *1/2 cup* of the cranberries and strip.
Sprayer 9-inch pie plate with no stick cooking sprayer;
sprinkle bottom with crumbs. POUR cream cheese mixture
into prepared pie plateful. Sprinkle with odd 1/4
cup cranberries. BAKE at 325F for 45 minutes or until
center is almost set. Nerveless. Refrigerate 3 hours or
overnight. Makes 10 servings.

Per Slit: Calories 180 Fat 2.5g Preparation: 10min | bake
45min | quiver 3 to 24hrs

PANTRY: 8 oz pkg PHILADELPHIA BRAND FREE Fat Free
Cream Cheeseflower