Elegant Frosty Cranberry Pie
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I got this recipe from a friend in California about 1980. This is an easy pie to make. This cranberry pie is like a light cheesecake. It was a prize-winner in two contests. You can keep one in the freezer for unexpected company.
1-1/2 cups finely crushed vanilla or lemon wafer crumbs
6 tablespoons margarine, melted
1 cup whipping cream
1 teaspoon vanilla
1 8-ounce package cream cheese
1/4 cup honey
1 1-pound can whole cranberry sauce
Additional whipped cream for garnish
Combine cookie crumbs and margarine; press firmly over bottom and sides of a 9-inch pie pan. Chill.
Whip cream with vanilla until thickened, but not too stiff. With same beater, soften cream cheese; gradually add honey in a fine stream, beating until smooth.
Fold whipped cream into cheese mixture. Set aside a few whole berries to use as garnish; fold remaining cranberry sauce into whipped mixture. Spoon into crust, cover with plastic film, and freeze until firm.
Remove from freezer 10 minutes before serving. If desired, top with the honey sweetened whipped cream. Garnish with reserved cranberries. Make 8-10 rich servings.
Ron Fischer Orion