Print Options

Back to Cranberry Cream Cheese Pie >

Include these items:

Taste of Home Logo

Cranberry Cream Cheese Pie

 Cranberry Cream Cheese Pie
“A friend gave me this recipe more than 30 years ago,” writes Cathy Wood from Salida, Colorado, “and it’s been a Christmas tradition ever since. It’s fluffy and refreshing and so colorful. Everyone finds room for this dessert!”
8 ServingsPrep: 40 min. + chilling


  • 1 cup fresh or frozen cranberries, divided
  • 1 package (.3 ounce) sugar-free raspberry gelatin
  • Sugar substitute equivalent to 1/3 cup plus 1 tablespoon sugar, divided
  • 1-1/4 cups cranberry juice
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 tablespoon fat-free milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 pastry shell (9 inches), baked
  • 8 tablespoons fat-free whipped topping


  • Place half of the cranberries in a food processor. Cover and process
  • until ground; set aside. In a small bowl, combine the gelatin and
  • 1/3 cup sugar substitute. In a small saucepan, bring cranberry juice
  • to a boil. Pour over gelatin mixture; stir until dissolved. Stir in
  • the ground cranberries and remaining whole cranberries. Cover and
  • refrigerate until slightly thickened, about 40 minutes.
  • In a small bowl, combine cream cheese and remaining sugar substitute.
  • Beat in milk and vanilla. Spread into pastry shell.
  • Transfer gelatin mixture to a bowl; beat for 4-5 minutes or until
  • foamy. Spoon over cream cheese layer. Cover and refrigerate for at
  • least 2 hours or until firm. Garnish each piece with 1 tablespoon
  • whipped topping. Yield: 8 servings.

2 of 2

Cranberry Cream Cheese Pie (continued)

Nutritional Facts: 1 piece equals 232 calories, 13 g fat (7 g saturated fat), 25 mg cholesterol, 248 mg sodium, 23 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2-1/2 fat, 1 starch, 1/2 fruit.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.