Publisher Photo
Publisher Photo
"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."
MAKES:
12-16 servings
TOTAL TIME:
Prep: 5 min. + freezing
MAKES:
12-16 servings
TOTAL TIME:
Prep: 5 min. + freezing

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 can (16 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 mixing bowl, beat cream cheese and sugar. 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).
Originally published as Frosty Cranberry Pie in Quick Cooking November/December 1999, p38

Nutritional Facts

1 piece: 279 calories, 14g fat (8g saturated fat), 21mg cholesterol, 148mg sodium, 35g carbohydrate (17g sugars, 0 fiber), 2g protein.

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 can (16 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
  1. In a mixing bowl, beat cream cheese and sugar. 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).
Originally published as Frosty Cranberry Pie in Quick Cooking November/December 1999, p38

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