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Cranberry Cream Pie Recipe

Cranberry Cream Pie

For a great combination of baking apple; use Granny Smith, Braeburn, Jonagold, Empire, Regent, Spartan, Newtown apples or a mixture of your favorite apples together.

Pan size: 9 inch pie plate
Refrigerate Time : 4 hours
Servings: 8

Cooking Directions

Easy-to-make dessert for any holiday gathering.

2/3 cup boiling water
1 - 4 ounce package cranberry jell-o or sugar free cranberry jell-o
1/2 cup ice cold water
1 - 8 ounce tub whipped topping, thawed or fat free cool whip whipped topping
1 teaspoon grated orange peel
1 cup whole berry cranberry sauce
1 graham cracker pie crust ** Recipe below ** or one 9 inch pre-made graham cracker pie crust

Stir boiling water into dry gelatin in large bowl 2 minutes or until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any un melted ice.

Add whipped topping and orange peel; beat with wire whisk until well blended. Gently stir in cranberry sauce. Refrigerate 25 to 30 minutes or until mixture is very thick and will mound. Spoon cranberry cream into graham cracker pie crust.

Refrigerate for 4 hours or until firm. Store leftover pie in refrigerator.

**Kitchen Helpful Hints**

Graham cracker pie crust recipe;
Bake time: 10 minutes
2 cups graham cracker crumbs
1/2 cup melted butter
1/8 cup sugar

Combine all ingredients; press over bottom and up sides of 9-inch pie plate. Bake at pie graham cracker crust at 400° for 10 minutes.

Garnish with fresh cranberries just before serving