Fluffy Cranberry Cheese Pie

(yield:  6-8 servings)

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Cranberry Topping:

 

1 pkg. (3 oz) raspberry gelatin

1/3 c.             sugar

1-1/4 c.         cranberry juice

1 can (8 oz)   jellied cranberry sauce

Filling:

1 pkg. (3 oz) cream cheese, softened

c.               sugar

1 T.               milk

1 t.                vanilla extract

c.              whipped topping

1 pastry shell (9), baked

In a mixing bowl, combine gelatin and sugar;  set aside.  In a saucepan, bring cranberry juice to a boil.  Remove from heat and pour over gelatin mixture, stirring to dissolve.  Stir in the cranberry sauce.  Chill until slightly thickened.

Meanwhile, in another mixing bowl, beat cream cheese, sugar, milk and vanilla until fluffy.  Fold in the whipped topping.  Spread evenly into pastry shell. 

Beat cranberry topping until frothy;  pour over filling.  Chill overnight.  Store in the refrigerator