Line a 9 inch square baking pan with foil and then spray it with non-stick spray.

In a bowl, combine the powdered sugar, cream cheese and frosting and then mix on medium speed until well blended about 60 seconds.

Stir in the pecans and dried cranberries by hand.

Melt the white chips in a medium saucepan over low heat stirring constantly.

Add the melted chips to the sugar mixture and stir well.

Spread the fudge into your sprayed and foil lined pan. Refrigerator for about an hour until set.

Lift the foil from the pan to remove the fudge.

Slice into about 36 squares to serve.