This sounded like a great Thanksgiving recipe to me...
Frozen Cranberry Cream Pie
1-1/4 cup crushed vanilla wafers 6 tablespoons butter, melted 1 cup whipping cream
1/4 cup sugar
2/2 teaspoon vanilla 1 package (8 oz.) cream cheese 1 can (1 lb.) whole cranberry sauce (or
cranberry orange relish)
Combine crumbs and melted butter: press firmly onto bottom and sides of a 9 inch pie plate.Chill
until firm. Beat cream cheese until fluffy. Combine whipping cream, sugar, and vanilla, whip until
thickened but not stiff. Gradually add to cream cheese, beating until smooth and creamy. Fold in
cranberry sauce, reserving a few whole cranberry for garnish. Spoon into crust: freeze until firm.
Remove from freezer 10 minutes before serving. Top with additional whipped cream and reserved
cranberries.
Note:
I used a graham cracker crust instead...YUM as well as making homemade whole-berry cranberry sauce
(recipe follows)
Whole Cranberry Sauce (By Ocean Spray)
1 cup sugar 1 cup water 1 12-ounce package Ocean Spray. Fresh or Frozen Cranberries, rinsed
and drained.
Combine water and sugar in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce
heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room
temperature. Refrigerate until serving time. Makes 2 1/4 cups.
Enjoy and Happy Thanksgiving!!!
SC
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