| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
3 oz. raspberry flavored |
|
|
gelatin |
| 1/3 |
c |
Sugar |
| 1 1/4 |
c |
Cranberry juice |
| 1 |
|
8 oz. jellied cranberry |
|
|
sauce |
| 1 |
|
3 oz. cream cheese |
|
|
softened |
| 1/4 |
c |
Sugar |
| 1 |
T |
Milk |
| 1 |
t |
Vanilla extract |
| 1/2 |
c |
Whipped topping |
| 1 |
|
Pastry shell, 9 inches |
|
|
baked |
INSTRUCTIONS
Notes: By Nicholas J. Young, Tamaqua. The Times News, PA In a mixing
bowl, combine gelatin and sugar; set aside. In a saucepan, bring
cranberry juice to a boil. Remove from the heat and pour over gelatin
mixture, stirring to dissolve. Stir in cranberry sauce and chill until
slightly thickened. Meanwhile, in another mixing bowl, beat cream
cheese, sugar, milk and vanilla until fluffy. Fold in the whipped
topping and spread evenly into the pie shell. Beat cranberry topping
until frothy; pour over filling. Chill overnight. Posted to
recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998
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