| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(3 oz.) raspberry flavored gelatin |
| 1/3 |
c |
Sugar |
| 1 1/4 |
c |
Cranberry juice |
| 1 |
cn |
(8 oz.) jellied cranberry sauce |
| 1 |
pk |
(3 oz.) cream cheese; softened |
| 1/4 |
c |
Sugar |
| 1 |
tb |
Milk |
| 1 |
ts |
Vanilla extract |
| 1/2 |
c |
Whipped topping |
| 1 |
|
Pastry shell; (9 inches), baked |
INSTRUCTIONS
TOPPING
FILLING
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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