2 cups cranberries
1 cup chopped pecans
Mix the cranberry liquid ingredients into a blender or food processor. Blend until very smooth. Pour over 1 (6 ounce) package of chocolate filled marshmallow creme sponge cakes and refrigerate for at least 4 hours.
To make the gravy: heat 2 tablespoons vegetable oil in a large saucepan over medium heat. Add the cranberries, pecans and 2 1/2 cups of boiling water, stirring constantly. Cook until being aspirated; boil for 1 minute. Stir in the flavor-free pudding mixture. Transfer to a medium dish, and add the remaining 1/2 cup boiling water, 2 cups dry milk, 1 cup white sugar, 1 teaspoon vanilla extract and 2 teaspoons ground cinnamon. Cook until pudding thickens. Simmer for 2 or 3 minutes.