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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This cool and creamy pie has real holiday appeal. Many relatives and friends prefer it to traditional cranberry pie.Mary Relyea, Canastota, New York Ingredients:
1 package (3 ounces) raspberry gelatin |
1/3 cup plus 1/4 cup sugar, divided |
1 cup cranberry juice |
1 package (3 ounces) cream cheese, softened |
1 tablespoon milk |
1 teaspoon vanilla extract |
1 carton (12 ounces) frozen whipped topping, thawed |
1 can (14 ounces) jellied cranberry sauce |
1 extra-servings-size graham cracker crust (10 inches) |
Directions:
1. In a small bowl, combine gelatin and 1/3 cup sugar. In a small saucepan, bring cranberry juice to a boil. Add to gelatin mixture; stir until dissolved. Cover and refrigerate until slightly thickened, about 1 hour.
2. In a small bowl, combine the cream cheese, milk, vanilla and remaining sugar until smooth. Whisk thickened gelatin mixture for 2-3 minutes or until smooth. Add to cream cheese; beat until smooth. Remove 1/2 cup whipped topping for garnish; cover and refrigerate. Fold remaining topping into cream cheese mixture.
3. Place cranberry sauce in a small bowl; mash with a fork until spreadable. Spread over bottom of crust. Spoon cream cheese mixture over top. Cover and refrigerate for at least 3 hours or until firm. Garnish with reserved whipped topping. Yield: 8 servings.
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