Post by MarieAlice on May 13, 2003 4:08:32 GMT -6
Fluffy Cranberry Cheese Pie
CRANBERRY TOPPING:
1 package (3 oz) raspberry flavored gelatin
1/3 cup sugar
1 1/4 cups cranberry juice
1 can (8 oz) jellied cranberry sauce
FILLING:
1 package (3 oz) cream cheese, softened
1/4 cup sugar
1 TBS milk
1 tsp vanilla
1/2 cup whipped topping
1 pastry shell, 9 inches, baked
In a mixing bowl, combine gelatin and sugar; set aside. In a saucepan bring cranberry juice to a boil, remove from heat and pour over gelatin mixture. Stir to dissolve. Stir in the cranberry sauce. chill until slightly thickened. Meanwhile, in another bowl beat cream cheese, sugar, milk and vanilla until fluffy. Fold in the whipped topping. Spread evenly into pie shell. Beat cranberry topping until frothy. Pour over filling. Chill overnight. Serves 6 to 8.
CRANBERRY TOPPING:
1 package (3 oz) raspberry flavored gelatin
1/3 cup sugar
1 1/4 cups cranberry juice
1 can (8 oz) jellied cranberry sauce
FILLING:
1 package (3 oz) cream cheese, softened
1/4 cup sugar
1 TBS milk
1 tsp vanilla
1/2 cup whipped topping
1 pastry shell, 9 inches, baked
In a mixing bowl, combine gelatin and sugar; set aside. In a saucepan bring cranberry juice to a boil, remove from heat and pour over gelatin mixture. Stir to dissolve. Stir in the cranberry sauce. chill until slightly thickened. Meanwhile, in another bowl beat cream cheese, sugar, milk and vanilla until fluffy. Fold in the whipped topping. Spread evenly into pie shell. Beat cranberry topping until frothy. Pour over filling. Chill overnight. Serves 6 to 8.