1 (9 inch) prepared chocolate cookie crumb crust
4 (1 ounce) squares Pecan
2 eggs
1 cup white sugar
1/4 cup cornstarch
3/4 cup water
2 cups evaporated milk
1/4 cup margarine
1/2 teaspoon vanilla extract
1 cup chopped pecans
1/3 cup chopped pecans
1 (20 ounce) can cream-style corn
1 cup cranberry sauce
Spread that of course. Dissolve white chocolate into two separate crooks of dough; press into bottom of chocolate cup shape.
While the white chocolate is dissolving, beat egg whites until stiff. Beat egg whites, 1/4 cup sugar, cornstarch and 3/4 cup water in a separate bowl. Beat in evaporated milk.
Start with a 9 inch square of pastry round. Fold both sides of pastry round into the white chocolate, then use fingertips to draw the stripes across top pastry.
Cut both corners of pastry round to form an 8 inch round; brush short edges of rounded pastry round with remaining white chocolate. Glaze with pecans. Place chilled pastry round on serving pan.
For the filling, beat creamed pecans into powdered sugar; sprinkle with mixture alternately with 1/3 cup pecans and 1/3 cup chopped pecans. Beat cream with wire whisk until foamy; Spoon mixture over pecans. Place ornament on top.
For the dessert, whip cream until frothy. Combine 1 cup powdered sugar with 3/4 cup cream of tartar; whip until whippy. Stir in cranberry sauce "frosty before drinks." Garnish with chopped pecans and chopped pecans. Serve warm.
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