Cranberry Cream Pie Recipe
Ingredients
| 15-oz. pkg. All Ready Pie Crusts | ||
| Flour | 1 Teaspoon | |
| 3-oz. pkg. raspberry gelatin | ||
| Boiling water | 3/4 Cup (16 tbs) (FILLING) | |
| 14-oz. jar cranberry-orange sauce | ||
| 3 1/2-oz. pkg. vanilla instant pudding and pie filling mix | ||
| Milk | 3/4 Cup (16 tbs) (FILLING) | |
| Frozen whipped topping | 3 1/2 Cup (16 tbs), thawed (FILLING) | |
| 1 tablespoon creme de cassis, if desired | ||
Directions
Heat oven to 450°F.
Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch pie pan.
(Refrigerate remaining crust for later use.) Bake at 450°F. for 9 to 11 minutes or until golden brown.
Cool completely In medium bowl, combine gelatin and boiling water; stir to dissolve.
Stir in cranberry-orange sauce.
Refrigerate just until cool, 10 to 15 minutes.
In large bowl, prepare pudding mix with 3/4 cup milk as directed on package; let stand about 2 minutes.
Blend in gelatin mixture.
Fold in 2 1/2 cups of the whipped topping.
Spoon into baked crust Refrigerate until set, about 2 hours.
In small bowl, fold creme de cassis into remaining 1 cup whipped topping.
Pipe or dollop around edge of pie.
Refrigerate until serving time.
Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch pie pan.
(Refrigerate remaining crust for later use.) Bake at 450°F. for 9 to 11 minutes or until golden brown.
Cool completely In medium bowl, combine gelatin and boiling water; stir to dissolve.
Stir in cranberry-orange sauce.
Refrigerate just until cool, 10 to 15 minutes.
In large bowl, prepare pudding mix with 3/4 cup milk as directed on package; let stand about 2 minutes.
Blend in gelatin mixture.
Fold in 2 1/2 cups of the whipped topping.
Spoon into baked crust Refrigerate until set, about 2 hours.
In small bowl, fold creme de cassis into remaining 1 cup whipped topping.
Pipe or dollop around edge of pie.
Refrigerate until serving time.
Chef
