Frozen Cranberry Velvet Pie Food

FROZEN CRANBERRY VELVET PIE

Steps:

• In a medium bowl, combine the vanilla wafer crumbs and the butter. Press onto the bottom and sides of a 9-inch pie plate. Chill until firm.
• In a large bowl, use an electric mixer to beat the cream cheese until fluffy.
• In a separate bowl, use an electric mixer to combine the whipping cream, sugar and vanilla; whip until thickened but not stiff. Gradually add to the cream cheese, beating until smooth and creamy. Use a rubber spatula to fold in the cranberry sauce, reserving a few whole cranberries for garnish.
• Spoon the filling into the crust; freeze until firm.
• Remove from freezer 20 to 30 minutes before serving. Top with additional whipped cream and reserved cranberries (if desired).

FROZEN CRANBERRY VELVET PIE

Steps:

• In a bowl, beat cream cheese until fluffy. In another bowl, whip whipping cream, sugar and vanilla until thick but not stiff. Add to cream cheese, beating until smooth and creamy. Fold in cranberry sauce. , Spoon into pie crust; freeze until firm, at least 4 hours. Remove from freezer 10 minutes before serving.

FROZEN CRANBERRY VELVET PIE

Steps:

• In a mixing bowl, beat cream cheese until fluffy. In another bowl, whip whipping cream, sugar and vanilla until thick but not stiff. Add to cream cheese, beating until smooth and creamy. Fold in cranberry sauce. Spoon into pie crust; freeze until firm, at least 4 hours. Remove from freezer 10 minutes before serving.

FROZEN CRANBERRY PIE

Steps:

• In a bowl, whisk cranberry sauce and orange zest until blended. Fold in ice cream and food coloring if desired. Cover and freeze for 15 minutes., Meanwhile, sprinkle crushed wafers in a 9-in. pie plate coated with cooking spray. Freeze for 10 minutes. Spoon ice cream mixture into pie plate. Cover and freeze 4 hours or until firm. Toss cranberries and orange peel in sugar. Remove pie from freezer 10-15 minutes before cutting. Garnish with sugared cranberries and orange peel.

FROZEN CRANBERRY PIE

Steps:

• Spread the pie crust in a 9 inch pie plate and bake at 450 degrees for 9- 11 minutes until light golden brown; cool completely.
• For the filling combine the 2 C of cranberries and 1 C of sugar and let stand for 5 minutes.
• Add the egg whites, orange juice concentrate, vanilla and salt and beat on a low speed until blended and frothy.
• Beat on high speed until stiff peaks form.
• Fold into the cranberry mixture.
• Pour into the cooled crust and freeze until firm and ready to serve.
• At serving time make the glaze by combining the 1/4 C sugar and cornstarch, in a small pan, then the 1/2 C cranberries and 1/3 C water.
• Cook and stir until the mixture becomes thick and bubbly.
• Cool.
• Spoon over the pie right before serving, spreading and shaping the glaze into a star shape on top of the pie.
• Cooking and preparation time are divided between the filling and glaze.

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.

FROZEN CRANBERRY VELVET PIE

Steps:

• In a mixing bowl, beat cream cheese until fluffy. In another bowl, whip whipping cream, sugar and vanilla until thick but not stiff. Add to cream cheese, beating until smooth and creamy. Fold in cranberry sauce. Spoon into pie crust; freeze until firm, at least 4 hours. Remove from freezer 10 minutes before serving.