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Cranberry Cold Cake

Yields1 Serving

 4 tbsp butter
 2 cups graham cracker crumbs
 2 ½ cups cranberry sauce

Melt butter. Mix with crumbs. Line a square mold with wax paper. Place alternative layers of crumbs and sauce in mold, with crumbs on top. Pack solid.


Chill in refrigerator 3 hours or overnight. Unmold. Slice and serve with whipped or any desired ice cream
Yield: 6 servings