cranberry cream cheese pie
From my Mamaw's recipe collection.
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yield
8 serving(s)
prep time
40 Min
cook time
2 Hr
method
Refrigerate/Freeze
Ingredients For cranberry cream cheese pie
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1 cfresh or frozen cranberries, divided
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1 pkg(.3 ounce) sugar-free raspberry gelatin
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sugar substitute equivalent to 1/3 cup plus 1 tablespoon sugar, divided
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1 1/4 ccranberry juice
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1 pkg(8 ounces) reduced-fat cream cheese
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1 Tbspfat-free milk
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1 tspvanilla extract
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1pastry shell (9 inches), baked
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8 Tbspfat-free whipped topping
How To Make cranberry cream cheese pie
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1Place half of the cranberries in a food processor. Cover and process until ground; set aside. In a small bowl, combine the gelatin and 1/3 cup sugar substitute. In a small saucepan, bring cranberry juice to a boil. Pour over gelatin mixture; stir until dissolved. Stir in the ground cranberries and remaining whole cranberries. Cover and refrigerate until slightly thickened, about 40 minutes.
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2In a small bowl, combine cream cheese and remaining sugar substitute. Beat in milk and vanilla. Spread into pastry shell.
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3Transfer gelatin mixture to a bowl; beat for 4-5 minutes or until foamy. Spoon over cream cheese layer. Cover and refrigerate for at least 2 hours or until firm. Garnish each piece with 1 tablespoon whipped topping.
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