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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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After hearty Thanksgiving meal where most of us eat too much, it's nice to offer this refreshing light dessert. The rosy color is a nice addition to the table. Iva Combs, Medford, Oregon Ingredients:
1 cup king arthur unbleached all-purpose flour |
2 tablespoons sugar |
1/2 cup cold butter |
1/2 cup finely chopped walnuts |
filling: |
1 package (3 ounces) cranberry or strawberry gelatin |
1/2 cup boiling water |
1 cup whole-berry cranberry sauce |
3/4 cup cranberry juice |
1 tablespoon grated orange peel |
1 cup heavy whipping cream, whipped |
Directions:
1. In a bowl, combine the flour and sugar. Cut in butter until crumbly. Stir in walnuts. Press onto the bottom and up the sides of a greased 10-in. pie plate.
2. Bake at 375° for 14-16 minutes or until set and edges are lightly browned. cool on a wire rack.
3. For filling, in a bowl, dissolve gelatin in water. Stir in cranberry sauce, cranberry juice and orange peel. Cover and refrigerate until slightly thickened, about 1 hour. Fold in whipped cream. pour into crust. Refrigerate for at least 3 hours. Yield: 6-8 servings.
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