Cranberry Velvet Pie
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- 6 oz. shortbread pie crust
- 8 oz. pkg cream cheese (softened)
- 1/2 pt
- whipping cream
- 1/4 c
- 1/2 tsp
- 16 oz
- can whole berry cranberry sauce
1In a large bowl, beat cream cheese till fluffy
2In small bowl, beat whipping cream, sugar, and vanilla till soft peaks form ( consistency of cool whip)
3Gradually add to cream cheese, beating till smooth and creamy.
4Set aside a few whole cranberries from sauce till later.Fold remaining sauce into whipped mixture. Spoon into crust. Freeze 4 hours till firm.
5Remove from freezer 15 minutes before serving. Garnish with berries.