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In a bowl, combine graham cracker crumbs, cinnamon, and melted butter. Blend with a fork until crumbs are moistened.
Set aside 1 tablespoon of crumbs for topping.
Press crumb mixture into the bottom of a 9x9-inch pan that's been sprayed with non-stick cooking spray.
With an electric mixer, cream together softened cream cheese, 1/2 cup confectioners' sugar, and 1/2 teaspoon vanilla until smooth.
In a separate bowl, whip the whipping cream, 3 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
By hand, mix together whipped cream and cream cheese mixture until well combined.
Spread a little less than half the cream cheese/whipped cream mixture evenly over the crust.
Stir cranberry sauce a bit in its can to break it up. Drop cranberry sauce by large spoonfuls on top of the cream cheese layer. Gently spread cranberry sauce filling evenly over the cream cheese layer.
Top cranberry layer with the remaining cream cheese/whipped cream mixture. Gently spread it evenly over the cranberry layer, covering it completely.
Combine chopped pecans and reserved 1 tablespoon graham cracker crumbs. Sprinkle evenly over the top.
Cover and refrigerate for several hours or overnight before serving.
1/3-less fat cream cheese works just fine in this recipe.
You can substitute an 8 ounce container of Cool Whip non-dairy whipped topping for the homemade whipped cream in the cream cheese mixture if you'd like.
Double the recipe to make a 9x13" pan of Yum Yum.