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Cool Cranberry Pie

 Cool Cranberry Pie
This cool and creamy pie has real holiday appeal. Many relatives and friends prefer it to traditional cranberry pie.—Mary Relyea, Canastota, New York
8 ServingsPrep: 20 min. + chilling


  • 1 package (3 ounces) raspberry gelatin
  • 1/3 cup plus 1/4 cup sugar, divided
  • 1 cup cranberry juice
  • 1 package (3 ounces) cream cheese, softened
  • 1 tablespoon milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1 can (14 ounces) jellied cranberry sauce
  • 1 extra-servings-size graham cracker crust (10 inches)


  • In a small bowl, combine gelatin and 1/3 cup sugar. In a small
  • saucepan, bring cranberry juice to a boil. Add to gelatin mixture;
  • stir until dissolved. Cover and refrigerate until slightly
  • thickened, about 1 hour.
  • In a small bowl, combine the cream cheese, milk, vanilla and
  • remaining sugar until smooth. Whisk thickened gelatin mixture for
  • 2-3 minutes or until smooth. Add to cream cheese; beat until smooth.
  • Remove 1/2 cup whipped topping for garnish; cover and refrigerate.
  • Fold remaining topping into cream cheese mixture.
  • Place cranberry sauce in a small bowl; mash with a fork until
  • spreadable. Spread over bottom of crust. Spoon cream cheese mixture
  • over top. Cover and refrigerate for at least 3 hours or until firm.
  • Garnish with reserved whipped topping. Yield: 8 servings.

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Cool Cranberry Pie (continued)

Nutritional Facts: 1 slice equals 506 calories, 19 g fat (11 g saturated fat), 12 mg cholesterol, 251 mg sodium, 79 g carbohydrate, 1 g fiber, 3 g protein.