|Plain gelatin||1⁄2 Teaspoon|
|Evaporated milk||3⁄4 Cup (12 tbs), divided|
|Non instant nonfat milk powder||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Teaspoon|
|Whole cranberry sauce||16 Ounce (1 Can)|
|Almond extract/Orange extract||1⁄4 Teaspoon|
|Chopped nuts||1⁄4 Cup (4 tbs)|
Put bowl and beater in refrigerator to chill thoroughly.
Add gelatin to 1/4 cup of the evaporated milk.
Let sit for 5 minutes.
Heat gently to dissolve gelatin.
Slowly stir into remaining milk.
Whip the milk-gelatin mixture in a small, chilled bowl until partially thickened.
Add milk powder and lemon juice.
Whip until very stiff.
Mash the cranberry sauce with a fork.
Gradually spoon into the whipped milk, still beating in mixer.
Add extract and chopped nuts.
Spoon into a prepared 9- or 10-inch pie crust of your choice.