I made this for Christmas 2007 when we hosted my family at our house.
(This recipe is from The Taste of Home Recipe Book.)
Cranberry Topping:
1 pkg (3 oz) raspberry flavored gelatin
1/3 c sugar
1 1/4 c cranberry juice
1 can (8 oz) jellied cranberry sauce
Filling:
1 pkg (3 oz) cream cheese, softened
1/4 c sugar
1 Tbsp milk
1 tsp vanilla
1/2 c whipped topping
1 pastry shell (9"), baked
In a mixing bowl, combine gelatin and 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 til slightly thickened.
Meanwhile, in another mixing bowl, beat cream cheese, sugar, milk, and vanilla til fluffy. Fold in the whipped topping. Spread evenly into pie shell.
Beat cranberry topping til frothy; pour over filling. Chill overnight. Makes 6-8 servings.
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