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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

Ingredients

  • 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 vanilla extract
  • 1 pastry shell (9 inches), baked
  • 8 tablespoons fat-free whipped topping

Directions

  • 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.

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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.