Frosty Cranberry Pie Recipe

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"It's nice to have this light, not-too-sweet pie in the freezer when unexpected guests stop over for coffee," suggests Mildred Skrha of Oak Brook, Illinois. "It's so easy to put together, and everyone always asks for the recipe."

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Frosty Cranberry Pie Recipe

Prep: 5 min. + freezing

Yield: 12-16 Servings

5 5

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 can (14 ounces) whole-berry cranberry sauce
1 carton (8 ounces) frozen whipped topping, thawed
2 pastry shells (9 inches), baked
Additional whipped topping, optional
Slivered almonds, toasted, optional

Directions

In a bowl, beat cream cheese and sugar until light. Stir in cranberry sauce. Fold in whipped topping. Spoon into crusts.
Cover and freeze for up to 3 months. Remove from the freezer 10-15 minutes before serving, Garnish with whipped topping and almonds if desired. Yield: 2 pies (6-8 servings each).

Nutritional Facts 1 serving equals 279 calories, 14 g fat (8 g saturated fat), 21 mg cholesterol, 148 mg sodium, 35 g carbohydrate, trace fiber, 2 g protein.

Originally published as Frosty Cranberry Pie in Quick Cooking November/December 1999, p38