Tart and Sweet at the same time. Not overly rich. A gentle blending of all flavours.


  • Cranberry Topping

  • 1 pkg. (3 0z.)raspberry gelatin

  • 1/3 c. sugar

  • 1-1/4 c. cranberry juice

  • 1 can (8 0z.) jellied cranberry sauce

  • Filling

  • 1 pkg. (3oz.) cream cheese, softened

  • 1/4 cup sugar

  • 1 tbsp. milk

  • 1 tsp. vanilla extract

  • 1/2 cup whipped topping

  • 1 pastry shell (9 in.)baked


  • 1.

    In a mixing bowl, combine gelatin and sugar; set aside. In saucepan, bring cranberry juice to a boil. Pour over gelatin mix, stirring to dissolve. Stir in the cranberry sauce. Chill until slightly thickened.

  • 2.

    Meanwhile, in another bowl,beat cream cheese, sugar, milk & vanilla until fluffy. Fold in the whipped topping. Spread evenly in pie shell. Beat cranberry topping until frothy; pour over filling. Chill overnight. Yield 6-8 servings.


I double the recipe for the filling.

If you use commercial deep-dish pie shells, it will make two pies.

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