Fluffy Cranberry Cream Cheese Pie Recipes

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.

CRANBERRY CRUMB PIE

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.

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.

FLUFFY CRANBERRY CHEESE PIE

Steps:

• For filling:.
• In a bowl, combine gelatin and sugar; set aside.
• In a saucepan, bring cran-raspberry juice to a boil.
• Remove from heat and pour over gelatin.; stir to dissolve.
• Stir in cranberry sauce.
• Chill until slightly thickened.
• For Filling:.
• Beat cream cheese, sugar, milk and vanilla until fluffy.
• Fold in Cool Whip.
• Spread in graham cracker crust.
• Beat cranberry topping until frothy; pour over cream cheese mixture.
• Chill.

FLUFFY CRANBERRY CREAM CHEESE PIE

Steps:

• In mixing bowl, combine gelatin and sugar. Set aside.
• In a saucepan, bring cranberry juice to a boil. Remove from heat and pour over gelatin mixture, stirring to dissolve.
• Stir in the cranberry sauce.
• Chill until slightly thickened.
• In separate mixing bowl, beat cream cheese, sugar, milk and vanilla until fluffy.
• Fold in whipped topping.
• Spread into pie shell.
• Beat cranberry topping until frothy.
• Pour over top of the filling.
• Chill (overnight if possible).