1 loaf cranberry bread
1 can whole cranberry sauce
8 oz cream cheese
1 cup powdered sugar
1 large cool whip container
2 small boxes instant cheesecake pudding (with milk to prepare)
Prepare cheesecake pudding according to the package, set aside.
Crumble 1/2 of your cranberry bread into the bottom of your dish. (Cranberry bread from scratch recipe found here.) In a large bowl mix cream cheese and powdered sugar until well blended. Fold in 1/2 of your cool whip. Spread the cream cheese mix over your bread. Cover the cream cheese with your prepared cheesecake pudding. Open your can of cranberry, spreading half of the can ontop of the pudding. Top with remaining cool whip and garnish with extra crumbles of cranberry bread. Place dessert in fridge until ready to serve. Enjoy!