1 cup cranberries
1 cup applesauce
1 cup currants
1 cup crushed pineapple
2 tablespoons margarine
2 eggs
6 cups brandy
1 cup white sugar
1 teaspoon cream of tartar
1 tablespoon butter
7 (8 ounce) packages cream cheese, chilled and diced
3 tablespoons milk
1 (4 ounce) can fruit preserves chocolate in color
Preheat oven to 375 degrees F (190 degrees C). Stir together cranberry mixture, applesauce, currants, pineapple, margarine and eggs; roll into a 3/4 inch pie crust.
In a large bowl, beat cream cheese until smooth. Mix in sugar and remaining margarine until well mixed. Spoon into pie crust. Beat cream cheese into cranberry mixture (do not melt butter or margarine). Roll cranberry mixture into a 5 inch store-bought rectangle.
Resize to fit space of 8 inch pan. Place fruit preserves down atop pan. Cream cream cheese and milk, stirring gently, until well blended. Spread preserves over plum filling.
Bake in preheated oven for 40 minutes, addition of fruit preserves when edges of crust begin to brown. At 40 minutes, stir lightly and allow a crust to cool completely. Place pie in oven for 15 minutes.
Cut into 4 squares. Serve chilled or frozen.
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