Cool Cranberry Pie

1. 1

   Mix gelatin and 1/3 cup granulated sugar in a small bowl.

2. 2

   Pour the cranberry juice into a small saucepan. Bring to a boil over medium heat. Remove from heat. Add gelatin mixture to the cranberry juice. Stir until gelatin dissolves. Pour into a small bowl. Chill until mixture is slightly thickened.

3. 3

   Combine remaining sugar, cream cheese, milk and vanilla extract in a large bowl. Beat with an electric mixer set at high speed until light and fluffy.

4. 4

   Whip gelatin mixture with a whisk. Add to cream cheese mixture and whisk until smooth. Reserve 1/2 cup of the whipped topping; fold remaining topping into cream cheese mixture.

5. 5

   Spread cranberry sauce over the bottom of the piecrust. Spread with cream cheese mixture. Chill for 3 hours or longer.

6. 6

   Cut pie into 8 slices. Arrange on dessert plates. Top each slice with a dollop of reserved whipped topping.

* Per serving · 4 servings · Values may vary.