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Creamy Cranberry Pie

  • Prep Time: 20 Minutes (4 Hour 50 Minutes)
  • Serving Size: 8
  • 2/3 cup Boiling Water
  • 1 pkg. (4-serving size) JELL-O Brand Cranberry Flavor Gelatin
  • 1/2 cup Cold Water
  • Ice Cubes
  • 1 tub ( 8 ounce.) COOL WHIP Whipped Topping, Thawed
  • 1 teaspoon Grated Orange Peel (optional)
  • 1 cup Whole Berry Cranberry Sauce
  • 1 HONEY MAID Graham Pie Crust (6 Ounces)
  • STIR boiling water into dry gelatin in large bowl 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.ADD whipped topping and orange peel; beat with wire whisk until well blended. Gently stir in cranberry sauce. Refrigerate 20 to 30 minutes or until mixture is very thick and will mound. Spoon into crust.REFRIGERATE 4 hours or until firm. Store leftover pie in refrigerator.

    KRAFT KITCHENS TIPS

    Size It Up

    Enjoy a serving of this easy-to-make dessert at your next holiday celebration.

    Special Extra

    Garnish with fresh mint leaves and fresh cranberries just before serving.

    RECIPE COURTESY OF KRAFT FOODS