Fluffy Cranberry Cheese Pie Cranberry Topping:
1 package (3 ounces) raspberry gelatin 1/3 cup sugar 1 1/4 cups cranberry juice 1 can (8 ounces) jellied cranberry sauce Filling: 1 package (3 ounces) cream cheese, room temperature 1/4 cup sugar 1 tablespoon milk 1 teaspoon vanilla extract 1/2 cup whipped topping 1 pastry shell (9 inches), baked In a mixing bowl, combine gelatin and 1/3 cup sugar; set aside. In a saucepan, bring cranberry juice to a boil. Remove from the heat and pour over gelatin mixture, stirring to dissolve. Stir in the cranberry sauce. Chill until slightly thickened. Meanwhile, in another mixing bowl, beat together cream cheese, 1/4 cup sugar, milk and vanilla until fluffy. Fold in the whipped topping. Spread evenly into pastry shell. Beat Cranberry Topping until frothy. Pour over filling. Chill for at least 6 hours. Store leftovers in the refrigerator. Makes 6 to 8 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
