CRANBERRY CREAM CHEESE PIE
"A friend gave me this recipe more than 30 years ago," writes Cathy Wood from Salida, Colorado, "and it's been a Christmas tradition ever since. It's fluffy and refreshing and so colorful. Everyone finds room for this dessert!"
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place half of the cranberries in a food processor. Cover and process until ground; set aside. In a small bowl, combine the gelatin and 1/3 cup sugar substitute. In a small saucepan, bring cranberry juice to a boil. Pour over gelatin mixture; stir until dissolved. Stir in the ground cranberries and remaining whole cranberries. Cover and refrigerate until slightly thickened, about 40 minutes. , In a small bowl, combine cream cheese and remaining sugar substitute. Beat in milk and vanilla. Spread into pastry shell. , Transfer gelatin mixture to a bowl; beat for 4-5 minutes or until foamy. Spoon over cream cheese layer. Cover and refrigerate for at least 2 hours or until firm. Garnish each piece with 1 tablespoon whipped topping.
Nutrition Facts : Calories 232 calories, Fat 13g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 248mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
CRANBERRY-CREAM CHEESE PIE
Make the perfect no-bake autumnal pie with our Cranberry-Cream Cheese Pie. Enjoy biting into a fluffy cream cheese layer with a cranberry gelatin surprise right underneath. You'll enjoy the fruitiness and texture from walnuts that make this pie oh-so-special.
Provided by My Food and Family
Categories Recipes
Time 6h5m
Yield Makes 8 servings.
Number Of Ingredients 11
Steps:
- Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water and spices. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Meanwhile, beat cream cheese and sugar in medium bowl with wire whisk until well blended. Stir in 1/2 cup of the whipped topping. Spread onto bottom of crust. Refrigerate until ready to use.
- Add apples and walnuts to thickened gelatin; stir gently until well blended. Refrigerate 10 to 15 min. or until mixture is very thick and will mound. Spoon over cream cheese layer in crust.
- Refrigerate 4 hours or until firm. Top with the remaining 1 cup whipped topping just before serving. Store leftover pie in refrigerator.
Nutrition Facts : Calories 360, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
FLUFFY CRANBERRY CHEESE PIE
This pie has a light texture and zippy flavor that matches its vibrant color. It's festive for the holidays or anytime, and easy because you make it ahead.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a 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 the cranberry sauce. Chill until slightly thickened. Meanwhile, in another bowl, beat cream cheese, sugar, milk and vanilla until fluffy. Fold in the whipped topping. Spread evenly into pie shell. Beat cranberry topping until frothy; pour over filling. Chill overnight.
Nutrition Facts : Calories 326 calories, Fat 12g fat (6g saturated fat), Cholesterol 17mg cholesterol, Sodium 164mg sodium, Carbohydrate 54g carbohydrate (37g sugars, Fiber 0 fiber), Protein 3g protein.
CRANBERRY-CREAM CHEESE DESSERT
Make and share this Cranberry-Cream Cheese Dessert recipe from Food.com.
Provided by Anita Harris
Categories Dessert
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl mix together cream cheese, mayo and sugar.
- Break up the can of cranberry sauce with a spoon and add to above mixture.
- Mix thoroughly.
- Fold in cool whip and enjoy.
- This can be frozen or made into a pie.
Nutrition Facts : Calories 179.3, Fat 4.6, SaturatedFat 2.3, Cholesterol 6.5, Sodium 73.2, Carbohydrate 35.5, Fiber 0.8, Sugar 33.8, Protein 0.6
CRANBERRY CRUMB PIE
A cream cheese filling is covered with a festive cranberry layer and topped with a walnut crumb mixture. This is a great Thanksgiving dessert. It is sooo good!
Provided by BECKYSIZ
Categories Desserts Pies Fruit Pie Recipes Cranberry Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Bake unbaked pie crust in the preheated oven 8 minutes. Remove from heat. Reduce oven temperature to 375 degrees F (190 degrees C).
- In a large bowl, beat cream cheese until fluffy. Mix in sweetened condensed milk until the mixture is smooth. Stir in lemon juice. Transfer to the pie crust.
- In a small bowl, mix 1 tablespoon light brown sugar and cornstarch. Mix in whole berry cranberry sauce. Spoon the mixture evenly over the cream cheese mixture.
- In a medium bowl, mix butter, all-purpose flour and remaining light brown sugar until crumbly. Stir in the walnuts. Sprinkle evenly over the cranberry mixture.
- Bake 45 minutes in the 375 degrees F (190 degrees C) oven, or until bubbly and lightly browned. Cool on a metal rack. Serve at room temperature, or chill in the refrigerator.
Nutrition Facts : Calories 619 calories, Carbohydrate 71.4 g, Cholesterol 62.7 mg, Fat 34.5 g, Fiber 2.5 g, Protein 9.7 g, SaturatedFat 15 g, Sodium 316.9 mg, Sugar 45.8 g
CRANBERRY CREAM PIE II
This pie has a graham cracker and pecan crust with a cream cheese layer underneath a cranberry topping. I make it every Thanksgiving and it's a big hit. I am always asked for copies of this recipe.
Provided by Stacy
Categories Desserts Pies Fruit Pie Recipes Cranberry Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Crust: In a medium bowl, combine graham cracker crumbs, 2 tablespoons white sugar, and chopped pecans. Mix well, then stir in melted butter or margarine. Mix until ingredients are thoroughly combined. Press mixture into pan. Bake in preheated oven for 8 to 10 minutes, until lightly browned. Cool to room temperature.
- To Make Cream Cheese Filling: In medium mixing bowl, whip cream cheese until fluffy. Mix in confectioners' sugar. Scrape sides of bowl. Add vanilla extract. Add orange liqueur if desired. Mix well.
- In a separate bowl, beat whipping cream until soft peaks form. Fold into cream cheese mixture. Spoon filling into cooled crust. Cover with plastic wrap or aluminum foil and chill at least 3 hours.
- To Make Cranberry Topping: In a medium saucepan, combine cranberries, 1 cup white sugar, and 1 tablespoon water. Cook over medium heat, stirring constantly, until mixture comes to a full boil and cranberries begin to pop. Remove from heat. Mix cornstarch and 2 tablespoons water together in a small bowl, until smooth, then stir into cranberry mixture. Return pan to heat. Cook until mixture boils and thickens, stirring constantly. Remove from heat and cool to room temperature.
- Spread cranberry topping over cream cheese filling. Chill pie thoroughly before serving.
Nutrition Facts : Calories 533.1 calories, Carbohydrate 53.9 g, Cholesterol 94.5 mg, Fat 34.1 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 19 g, Sodium 236.4 mg, Sugar 40.2 g
NO-BAKE CRANBERRY SAUCE PIE
Cranberry sauce never tasted so good! This colorful pie is a nice addition to any Thanksgiving or Christmas table. Your tastebuds will be in for a treat with its creamy, tart and sweet medley.
Provided by NECOLDUNSON
Categories Desserts Pies Fruit Pie Recipes Cranberry Pie Recipes
Time 3h25m
Yield 8
Number Of Ingredients 9
Steps:
- Beat the cream cheese, margarine, and vanilla extract together in a mixing bowl until smooth and fluffy. Sift in the confectioner's sugar and mix until thoroughly blended. Spread evenly over the bottom of the graham cracker pie crust.
- Whisk the gelatin and boiling water together in a small bowl until dissolved. Stir in the cranberry sauce and walnuts. Pour over the cream cheese layer in the pie crust. Refrigerate until set, 3 to 4 hours. Serve chilled.
Nutrition Facts : Calories 446 calories, Carbohydrate 62.4 g, Cholesterol 30.8 mg, Fat 20.9 g, Fiber 1.5 g, Protein 4.9 g, SaturatedFat 8.1 g, Sodium 297.8 mg, Sugar 47.2 g
CRANBERRY DREAM PIE
Plenty of cranberries are grown in this area, so the tart and tangy fruit finds its way into my cooking quite often. This luscious pie is one I regularly prepare for our many holiday get-togethers. -Lila Scheer, Vancouver, Washington
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, combine sugar, cornstarch and water until smooth. Add cranberries. bring to a boil; boil and stir for 2 minutes. Reduce heat; cook until berries pop, about 5 minutes. Set aside. , In a bowl, beat cream cheese, confectioners' sugar and vanilla until fluffy. Fold in whipped cream. Spread evenly into pie shell. Top with the cranberry mixture. Chill for at least 4 hours. Store in the refrigerator.
Nutrition Facts :
CRANBERRY CREAM PIE
In Oak Harbor, Ohio, Pauline Zunk appreciates the make-ahead convenience of this fast-to-fix frozen pie. "If you like cranberries, you'll enjoy the fruity flavor and creamy texture of this no-bake dessert," she assures.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, beat cream cheese until smooth. In another bowl, combine cream, sugar and vanilla; beat until soft peaks form. Beat into the cream cheese until blended. Fold in cranberry sauce. Spoon into crust. , Cover and freeze for up to 2 months. Remove from the freezer 15 minutes before slicing.
Nutrition Facts : Calories 412 calories, Fat 26g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 229mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY CHEESE CRUMB PIE
My mind works overtime to plan treats that surprise the family. They give this cranberry pie a "wow" and invite friends over to share it. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Unroll the crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, milk and lemon juice until smooth. Spread evenly into crust., In a small bowl, mix cranberry layer ingredients; spoon over cream cheese mixture. For topping, in another bowl, mix flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in pecans. Sprinkle over cranberry layer., Bake 45-55 minutes or until crust and topping are golden brown. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Cool 1 hour on a wire rack; refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 512 calories, Fat 27g fat (12g saturated fat), Cholesterol 55mg cholesterol, Sodium 260mg sodium, Carbohydrate 62g carbohydrate (40g sugars, Fiber 2g fiber), Protein 7g protein.
SOUR CREAM CRANBERRY PIE
Reminiscent of the famous Amish pie with sour cream and raisins, this pie using dried cranberries has a tarter, more sophisticated flavor.
Provided by Sivadmil
Categories Pie
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 450 deg F.
- Prepare and bake pie crust as directed on package for one-crust baked shell using 9 inch pie pan.
- Cool 30 minutes or until completely cooled.
- Reduce oven temperature to 400 deg F.
- During last 10 minutes of cooling time, in medium saucepan, combine 1 cup sugar, cornstarch and salt; mix well/ Stir in all remaining filling ingredients (sour cream to cranberries).
- Bring to a boil, stirring constantly.
- Cook over medium heat for 1 to 2 minutes or until thickened, stirring constantly.
- Remove from heat; cool 5 minutes.
- Meanwhile, in large bowl; beat egg whites and cream of tartar until foamy.
- Gradually beat in 1/4 cup sugar until stiff peaks form.
- Beat in vanilla.
- Pour hot filling into cooled baked shell.
- Spoon meringue over filling sealing to edge of crust to prevent shrinking or weeping.
- Bake at 400 deg F for 8 to 10 minutes or until light golden brown.
- Cool on wire rack for at least 45 minutes or until slightly cooled.
- Serve immediately, or refrigerate until serving time.
- Store in refrigerator.
CASSIE'S FROZEN CRANBERRY PIE
I started making this when I was 11-years-old; it's been a hit with the family ever since. It's fast and easy to make.
Provided by Cassie
Categories Desserts Pies Fruit Pie Recipes Cranberry Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 4
Steps:
- Mix together the cranberries, whipped topping, and cream cheese in a bowl. Spread the mixture into the bottom of the prepared pie crust. Cover the pie with plastic wrap. Freeze at least 1 hour.
Nutrition Facts : Calories 366.7 calories, Carbohydrate 40.3 g, Cholesterol 30.8 mg, Fat 22.3 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 13.4 g, Sodium 222.6 mg, Sugar 27.2 g
CRANBERRY CREAM PIE (NO BAKE)
Another find from the Cape Cod Cranberry Growers' Association. Unlike other cranberry cream pies here on 'Zaar, this beautiful and easy recipe requires no baking and showcases fresh (or frozen) cranberries rather than dried berries or canned cranberry sauce. If you use a store-bought graham cracker crust, it's even faster to put together. For an especially pretty presentation, garnish with a little whipped cream. NOTE: Prep time does not include cooling for the sauce; cook time is chilling time for the prepared pie.
Provided by Lynne M
Categories Pie
Time 4h20m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, combine sugar, cornstarch and water and stir until smooth.
- Add cranberries, and bring to boil; boil for 2 minutes, stirring constantly. Reduce heat; cook until berries pop, about 5 minutes. Set aside and let cool.
- In a mixing bowl, beat cream cheese, confectioners' sugar and vanilla until fluffy. Fold in whipped cream.
- Pour cream cheese mixture into pie shell and spread evenly. Top with cranberry mixture. Chill for at least 4 hours. Keep refrigerated until ready to serve.
CRANBERRY CREAM CHEESE FROZEN PIE
This is a great make ahead recipe- an all time favorite of mine- which I like to serve at Thanksgiving- but have used it at Easter several times..Always a refreshing and light tasting dessert after a big meal. Again other fruit (pie filling) can be used.
Provided by Pat Duran
Categories Fruit Desserts
Time 20m
Number Of Ingredients 8
Steps:
- 1. Combine wafer crumbs and butter. Press firmly onto bottom and up sides of 9-inch pie plate. Chill.
- 2. Beat cream cheese until fluffy in a large bowl. Gradually add sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Reserve 1/2 cup cranberry sauce. Add remaining sauce to cream cheese mixture. Pour into prepared crust. Cover.
- 3. Freeze 6 hours or until firm. Just before serving, garnish with whipped cream and reserved cranberry sauce.
CRANBERRY APPLE PIE
I found this recipe in an old magazine while looking for dessert ideas for our Canadian Thanksgiving this year. It immediately caught my eye. My husband liked it so much that he has requested it for Christmas. It is a little different from the other cranberry apple pies as the fruit is baked in a custard and the crust contains cream cheese. Try it, you'll love it!
Provided by Irmgard
Categories Pie
Time 2h
Yield 1 pie
Number Of Ingredients 15
Steps:
- To make the pastry, mix the flour, sugar and salt in a medium bowl.
- Add the butter and cream cheese and cut in with a pastry blender until the particles are very fine.
- Stir in the water, mixing until a ball of dough forms.
- Knead the dough 3 or 4 times on a floured surface into a smooth ball.
- Wrap and chill 1 hour.
- Preheat the oven to 400 degrees F.
- To make the filling, mix together the apples, cranberries and walnuts.
- Roll out 2/3 of the pastry on a floured surface to a 13-inch circle.
- Use the pastry to line the bottom and sides of an ungreased 10-inch pie plate.
- Fill with the apple mixture.
- To make the custard, beat the egg, flour, sugar, cream and vanilla in a bowl until smooth.
- Pour the mixture evenly over the apple mixture.
- Roll out the remaining pastry to an 11-inch circle and cut into 1/2-inch wide strips.
- Arrange and weave a lattice over the top of the pie.
- Fold the edge of the bottom pastry over the lattice to hold the strips in place.
- Bake 50 to 60 minutes.
- Heat the jelly until it bubbles.
- Spoon the jelly evenly over the top of the pie.
- Cool to lukewarm; cut into wedges.
Nutrition Facts : Calories 5323.2, Fat 288.2, SaturatedFat 157.1, Cholesterol 956.6, Sodium 2520.1, Carbohydrate 656.6, Fiber 46.7, Sugar 343.3, Protein 60.4
CRANBERRY CREAM CHEESE CRUMB PIE
This is a two layer pie with a cream cheese bottom and a cranberry middle, sprinkled with a crumb-nut topping...this is an amazing dessert pie, and worth the time to make.
Provided by Kittencalrecipezazz
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 10
Steps:
- Set oven to 425 desgrees.
- Bake the empty pie shell for 8 minutes; remove from the oven.
- Reduce the heat to 375 degrees.
- In a large mixing bowl, beat the cream cheese until fluffy; gradually beat in the sweetened condensed milk until smooth.
- Add in the lemon juice; pour into the baked pastry shell.
- In a small bowl, combine 2 Tbsp of the brown sugar and the cornstarch, mix well (if you prefer a sweeter filling, add in more sugar).
- Stir in the cranberry sauce; mix well.
- Spoon evenly over the cheese mixture in the pie shell.
- In a medium bowl, cut the cold butter into the flour, and the remaining 2 Tbsp brown sugar until crumbly.
- Stir in the nuts.
- Sprinkle evenly over the cranberry mixture.
- Bake for 45-50 minutes, until golden; cool.
- Serve at room temperature, or chill thoroughly.
- Refrigerate any leftovers.
- ***NOTE***when baking the pie, it is advised to place a heavy piece of foil underneath the pie plate to avoid any spills, as it sometimes tends to bubble over the sides.
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- Heat the Oven. Adjust two oven racks to middle position. Preheat oven to 425 degrees F. Line two baking sheets with parchment paper.
- Prepare the Filling: Cut the cold cream cheese into 18 slices. Cut the cranberry sauce into six 1/4-inch thick slices. Cut each slice of cranberry sauce into thirds. You should have 18 small slices of cranberry sauce.
- Prepare and Fill the Pastry: Cut the puff pastry into 18 squares. (9 squares per sheet.) Place a piece of cream cheese and a piece of cranberry sauce onto half of the square, leaving a small border around the edge for sealing. Fold the pastry closed around the cream cheese and cranberry, like a book. Pinch the edges of the puff pastry together. Place the pies on the prepared baking sheet. Crimp the edges together with a fork. Brush with the whisked egg. Using a sharp knife, cut a small "x" into the top of each pie. This allows steam to escape. Sprinkle each pie with granulated sugar.
- Bake Pies Bake until pies are golden brown, about 15 minutes. Rotate baking sheets once during baking. Remove and allow to cool for at least 10 minutes before serving. Filling will be hot. Store, wrapped, at room temperature for up to four days.
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5/5 (2)Total Time 45 minsCategory AppetizerCalories 36 per serving
- Preheat the oven to 400 degrees F. Unroll the first pie crust. With a 2 1/2-inch round cutter, stamp out 12 rounds from the pie crust*.
- Place 1 round in the center of each muffin cup in a mini muffin pan, then press it down and up the sides gently so that it fits into the cup. Repeat with the second pie crust.
- Separate the egg, placing the white in one small bowl and the yolk in a mixing bowl. Lightly beat the white, then use it to brush the insides of the cups lightly. With a fork, prick holes in the bottom and along the sides of the pie crust cups.
NO BAKE CRANBERRY PIE RECIPE FOR HOLIDAYS | BEST RECIPE BOX
From bestrecipebox.com
Ratings 2Calories 490 per servingCategory Dessert
- If you're using a ready-made pie crust, skip this part. Make the pie crust: Combine the graham cracker crumbs, brown sugar, cinnamon, ginger, and salt. Mix in the melted butter until evenly combined. Press the crust mixture into the bottom and sides of a 9-inch pie pan into an even layer. Press well to compact the crust. Set aside.
- Make the cranberry pie filling: In large bowl, beat together the sugar and cream cheese until well combined and smooth. Stir in the cranberry sauce, vanilla, and orange zest until smooth.Add the whipped topping and enough food coloring to achieve your desired pink color (optional). Continue to gently fold the entire mixture until well combined.
- Gently pour the cranberry pie filling into pie pan prepared with the graham cracker crust. Chill the pie for about 6 hours or overnight, until firm.Garnish with orange zest, orange peel curls and/or sugared frozen cranberries.
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- In a heavy saucepan combine cranberries, sugar, orange zest, and water. Stir well and bring to a boil over medium-high heat. Decrease the heat to medium-low and simmer for 10 minutes or until the cranberries are soft, then set aside to cool.
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- Make the Crust: In a medium bowl, whisk together the flour and salt. Add the butter cubes, tossing them through the flour until each piece is coated. Cut the butter into the flour by pressing the pieces between your fingers and thumbs, flattening the cubes into big shards.
- Continue to toss the butter with the flour as you work, re-coating the pieces. Mix until the butter is about the size of walnut halves.
- Make a well in the center of the bowl and add the water. (Have more at the ready.) Toss the mixture gently to moisten it. Add more water, 1 to 2 tablespoons at a time, until the dough comes together. When it starts to come together, you can mix by gently kneading the dough to make it more homogenous. The dough should hold together easily without feeling dry and crumbly or wet and sticky. Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes (and up to 3 days) before using.
- On a lightly floured surface, roll out the dough about 1 inch wider than a 9-inch pie plate (it should be about ¼ inch thick). Transfer to the pie plate, gently pushing it into the base. Trim the overhang to about ½ inch around the edge of the plate. Tuck and crimp as desired. Refrigerate for at least 15 minutes before baking.
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4.3/5 (6)Category DessertCuisine AmericanTotal Time 10 mins
- Place softened cream cheese in a stand mixer with paddle attachment and beat until smooth and fluffy, about a minute.
- Remove cranberry sauce to a bowl, chop up slightly with a fork, and microwave on a low setting for 30 seconds to a minute. You want it to soften up and start to break down but not melt.
- Remove bowl and fold in the whipped topping then pour into the pre-made graham cracker pie shell. Smooth the top into a mound and freeze for 6-8 hours or overnight.
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