Cranberry Cream Pie
|Pie crusts||15 Ounce (1 Package, All Ready)|
|Raspberry gelatin||3 Ounce (1 Package)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Cranberry orange sauce||14 Ounce (1 Jar)|
|Vanilla instant pudding and pie filling||3 1⁄2 Ounce (1 Package)|
|Milk||3⁄4 Cup (12 tbs)|
|Frozen whipped topping||3 1⁄2 Cup (56 tbs), thawed|
|Creme de cassis||1 Tablespoon|
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.