Ingredients
- 1 (12 ounce) package fresh cranberries
- 1 cup white sugar
- 1 (6 ounce) package red gelatin mix
- 1 (8 ounce) can crushed pineapple, drained
- 3/4 cup orange juice
- 1 apple with peel, grated
- 1 cup chopped pecans
- 1 cup whipping cream
- 1 (8 ounce) package cream cheese, softened
Directions
- Process cranberries in blender or food processor; pour sugar over cranberries and stir to dissolve.
- Bring 3/4 cup of water to a boil; stir in gelatin and let cool. Stir cooled gelatin into cranberries, and add pineapple, orange juice, apple and pecans. Mix well, cover and refrigerate overnight.
- Whip cream and beat in cream cheese.
- In a glass serving dish, layer half of the cranberry mixture, then the whipped cream mixture, then the remaining cranberry mixture.
These start with 2 tubes of refrigerated crescent rolls. Roll each crescent roll out and cut lengthwise in 2. This recipe will make 32 mini croissant. Each croissant will get a generous tablespoon of this luscious pumpkin pie filling:
1/2 block of cream cheese
1 cup of canned pumpkin (not pumpkin pie filling)
1 1/2 tsp. pumpkin pie spice
3 T sugar
Beat together until fluffy and creamy.
Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it!
Bake at 375* for 15-18 minutes. These are sweet but not so-much-so - sublime little bites of pumpkin pie heaven that are easy and portable and the perfect addition to any fall celebration.
