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Mix until well combined. 3. Spread the cream cheese mixture evenly onto the bottom of a pie plate. 4. Spoon the cranberry sauce over the cream cheese, spreading it into an even layer. 5.

Shape the mixture into a ball and wrap it in plastic wrap. Refrigerate for at least 1 hour to firm up. Once chilled, roll the cheeseball in extra chopped pecans and cranberries to coat the outside ...