Cool Cranberry Pie

Name: Cool Cranberry Pie
Prep time: 20 min
Total time: 20 min
Yield: 8 servings.
Ingredients: 1 package (3 ounces) raspberry gelatin; 1/3 cup plus 1/4 cup sugar, divided; 1 cup cranberry juice; 3 ounces cream cheese, softened; 1 tablespoon whole milk; 1 teaspoon 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)

This cool and creamy pie has real holiday appeal. Many relatives and friends prefer it to traditional cranberry pie.—Mary Relyea, Canastota, New York

Ingredients

1 package (3 ounces) raspberry gelatin
1/3 cup plus 1/4 cup sugar, divided
1 cup cranberry juice
3 ounces cream cheese, softened
1 tablespoon whole milk
1 teaspoon 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)

Directions

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.