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Cranberry Cream Pie

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Ingredients
  Pie crusts 15 Ounce (1 Package, All Ready)
  Flour 1 Teaspoon
For filling
  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
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Cranberry
Interest: 
Kids
Preparation Time: 
15 Minutes
Cook Time: 
150 Minutes
Ready In: 
0 Minutes

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