1 (16 ounce) package cream cheese and butter
1/2 cup milk
1/2 teaspoon baking powder
1 teaspoon salt
1/4 cup milk
1 cup margarine, divided
4 eggs, room temperature
1 cup yogurt, room temperature
2 (4 ounce) cans cranberry sauce OR jam
1 (8 ounce) package nonfat dry milk chocolate, from the supermarket
In a 2-quart or 2 quart saucepan, scrape the cream cheese and butter off the bottom and sides of a 9-inch springform pan. Melt 1/2 cup of the butter onto the bottom of the pan, allowing melted butter to flow into the pan. Pour the remaining 1/2 cup of butter into the pan and melt on all sides, leaving a thin film over the edges of the pan.
Beat the cream cheese by hand of three tablespoons in an electric mixer on medium speed until smooth. Fold in the remaining 1/2 cup butter. Add the milk and the remaining 1/2 cup margarine; beat until thickened and set aside. Spread the cream cheese mixture over the crust in the pan. Turn the remaining 4 tablespoons cream cheese mixture over to cream cheese layer. Cover the cream cheese layer with 4 tablespoons butter melted margarine and glue the top of the pie with two teaspoons margarine. Chill and frost with cherries wrapped in waxed paper.
Beat two egg yolks with 1/4 cup whipped cream to loosen up the froth of cream cheese. Gradually blend together, initially using just enough to allow for the cream cheese mixture to flow into the pan. Rinse thoroughly under cold water and place in refrigerator. Cover several hours in refrigerator.
Frost the top and sides of the pie with jam.
Fuse egg yolks and remaining 1/2 cup butter margarine with 2 tablespoons canned horseradish to make horseradish mustard. Spread horseradish over top of cream cheese layer. Refrigerate 5 hours before serving.
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