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Post by April B. on Oct 29, 2003 7:22:44 GMT -6
Cranberry Cream Pie (great for Thanksgiving coming up too soon) 3/4 Cup sugar 2 tsp. cornstarch 1/4 Cup cold water 2 Cup cranberries 1 Pastry Shell, baked (9 inches) 1 Cup powdered sugar 1 tsp. vanilla (c'mon--the real stuff, not imitation) 1 Cup whipping cream, whipped 6 oz. cream cheese, softened (the other 2 0z in the package makes a fine sandwich with cucumbers or black olives) In a saucepan, combine sugar, cornstarch and water until smooth. Add cranberries. Bring to boil; boil and stir for 2 minutes. Reduce heat; cook until berries pop, about 5 minutes. Set aside. In a mixing bowl, beat cream cheese, powdered sugar and vanilla until fluffy. Fold in whipped cream. Spread evenly into pie shell. Top with cranberry mixture. Chill for at least 4 hours. Store in refrigerator. Top with a glop of whipped cream. And now, call me and I will be right there to share with you!
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