My Thanksgiving desserts 2010

I like to make random yummy pies and desserts for Thanksgiving and Christmas. I made Key Lime Pie and Cranberry Cheesecake bars this year to take to my brothers' house (they made the pumpkin pie). Sorry, I forgot to take a pictures of them. The key lime is really good and easy!

CARNATION® Key Lime Pie

This no-fail recipe makes the best Key Lime Pie you'll ever taste. Keep a few cans of Carnation Sweetened Condensed Milk on hand for quick baking projects.

Estimated Times:
Preparation - 5 min | Cooling Time - 2 hrs refrigerating | Yields - 8 servings

Ingredients:

• 1 prepared 9-inch (6 oz.) graham cracker crust
• 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
• 1/2 cup (about 3 medium limes) fresh lime juice
• 1 teaspoon grated lime peel
• 2 cups frozen whipped topping, thawed
• 8 thin lime slices (optional)

Cranberry Cheesecake Bars

Crust:
1 yellow or white cake mix
1/2 cup butter, softened
1 egg
1/4 cup pecans, chopped (I didn't use them)

Filling:
1 8 oz package cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla
1 egg
1/4 teaspoon nutmeg
1 can whole berry cranberry sauce

Combine cake mix, butter and egg and beat until crumbly. Add pecans and mix well. Press evenly into the bottom of a 9x13 pan.

Bake at 350 for about 5 minutes just until crust is set.

Beat cream cheese, powdered sugar, vanilla and egg until smooth.

In a separate bowl, blend together cranberry sauce and nutmeg. Pour cream cheese mixture over crust. Spoon cranberry sauce in 3 rows lengthwise in pan. Run a knife through the cranberry sauce and cream cheese mixture to form swirls.

Bake at 350 for about 30 minutes, or until cream cheese mixture is set. Cool and cut into bars.