Fluffy Cranberry Cheese Pie Food

CRANBERRY CREAM CHEESE PIE

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.

FLUFFY CRANBERRY CHEESE PIE

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.

SUNNY'S NUNYA BUSINESS CRANBERRY FLUFF PIE

Steps:

• In a large bowl, completely mix the cranberries, condensed milk and orange juice. Fold in the whipped topping.
• Pour the filling into the prepared graham cracker crust and refrigerate 4 hours to overnight. Serve chilled.

CRANBERRY STREUSEL PIE

Steps:

• HEAT oven 425 degrees F. Bake pie crust 6 minutes; remove from oven. Reduce oven temperature to 375 degrees F.
• BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice. pour into partially baked pie crust.
• COMBINE 1 tablespoon brown sugar and cornstarch in small bowl; mix well. Stir in cranberry sauce. Spoon evenly over cream cheese mixture.
• COMBINE flour and remaining 2 tablespoons brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle evenly over cranberry mixture.
• BAKE 45 to 50 minutes or until bubbly and golden. Cool. Serve at room temperature or chill thoroughly.

CRANBERRY CREAM PIE (NO BAKE)

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.

CAPE COD CRANBERRY VELVET PIE

Steps:

• In a large mixing bowl, beat cream cheese until fluffy.
• In small mixer bowl, beat whipping cream, sugar and vanilla until soft peaks form.
• Gradually add to cream cheese, beating until smooth and creamy.
• Set aside a few whole cranberries from sauce for garnish.
• Fold remaining sauce into whipped mixture. Spoon into pi e crust. Freeze 4 hours until firm.
• Garnish with reserved berries.
• Remove from freezer 15 minutes before serving.

CRANBERRY-WALNUT CHEESECAKE PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in half the COOL WHIP.
• Spread half the pudding mixture onto bottom of crust; cover with half the cranberry sauce. Sprinkle with nuts; cover with remaining pudding mixture.
• Refrigerate several hours or until firm.
• Top with remaining COOL WHIP and cranberry sauce just before serving.

CHERRY CHEESECAKE

Steps:

• Beat cream cheese and sugar in large bowl with whisk or mixer until blended. Stir in COOL WHIP.
• Spoon into crust.
• Refrigerate 3 hours. Serve topped with cherry pie filling.