Steps:
- Mix gelatin and 1/3 cup granulated sugar in a small bowl. Pour the cranberry juice into a small saucepan. Bring to a boil over medium heat. Remove from heat. Add gelatin mixture to the cranberry juice. Stir until gelatin dissolves. Pour into a small bowl. Chill until mixture is slightly thickened. Combine remaining sugar, cream cheese, milk and vanilla extract in a large bowl. Beat with an electric mixer set at high speed until light and fluffy. Whip gelatin mixture with a whisk. Add to cream cheese mixture and whisk until smooth. Reserve 1/2 cup of the whipped topping; fold remaining topping into cream cheese mixture. Spread cranberry sauce over the bottom of the piecrust. Spread with cream cheese mixture. Chill for 3 hours or longer. Cut pie into 8 slices. Arrange on dessert plates. Top each slice with a dollop of reserved whipped topping.
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