1 8-ounce package cream cheese, at room temperature
2 tablespoons mayonnaise
1/2 cup chopped pecans, plus more for topping (optional)
1 16-ounce can jellied cranberry sauce
Beat the cream cheese and mayonnaise in a bowl with a mixer until creamy (it should be spreadable). Beat in the pecans.
Put the cranberry sauce in a bowl and mash with the back of a fork.
Spread about half of the mashed cranberry sauce in the bottom of a bowl or parfait dish. Spread the cream cheese mixture on top of the cranberry sauce, then gently cover with the remaining cranberry sauce. Top with more pecans, if desired.
Photograph by Andrew Mccaul
Recipe courtesy Paula Deen for Food Network Magazine