2 (1 ounce) squares unsweetened lemonade flavored carbonated beverage
1 cup bourbon whiskey
1 1/2 cups water
1 (1 ounce) package unflavored gelatin
1 cup ketchup
1 cup butter, softened
1/4 cup white sugar
1 (16 ounce) can whole kernel corn, undrained
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) can whole berry cranberry pie filling, undrained
1/4 cup nonfat yogurt
1/2 cup honey
1 (8 ounce) can cream cheese, softened
In a small saucepan, combine lemonade, bourbon, water, and gelatin. Bring to a boil, stirring constantly. Remove from heat, and stir in ketchup.
Pour mixture into cake pan and refrigerate overnight, allowing gelatin to thicken.
In a saucepan, over medium heat, combine butter and 1/4 cup sugar. Bring to a boil, stirring constantly. Remove from heat, and stir in whipped topping, cranberry pie filling, cranberry filling, pie filling mixture, yogurt, and honey. Stir until smooth. Stirring constantly, bring mixture to a rolling boil.
Pour the mixture into the cooled cake pan. Chill for 3 hours, stirring regularly.
Pour the cream cheese mixture into the chilled cake pan. Spread cranberry filling over the top of the cream cheese mixture. Chill for 3 hours, or until completely covered.
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