8 oz. cream cheese, room temperature
2 c confectioner's sugar, sifted
2 tsp. vanilla
16 oz. white chocolate (chopped)
1 c dried cranberries
1 c roasted shelled pistachios (roughly chopped)
Line a 9-inch square pan with parchment paper.
Using an electric mixer, beat cream cheese and confectioner's sugar until smooth. Beat in vanilla. Melt white chocolate, add to the cream cheese mixture and beat until smooth. Fold in cranberries and pistachios. Add to pan and smooth top. Refrigerate until firm, at least 2 hours. Cut into 1 1/2" squares.
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