Cranberry Parfait Pie

1. 1

   Heat the cranberry juice in a medium saucepan over low heat. Stir in strawberry flavored gelatin until dissolved. Cook, stirring occasionally, until thickened, 15 to 20 minutes. Remove from heat. Transfer to a medium bowl, and beat with an electric mixer until fluffy.

2. 2

   In a blender or food processor, finely chop the whole cranberry sauce. Mix in the gelatin mixture and vanilla ice cream until well blended.

3. 3

   Transfer blended mixture to the prepared graham cracker crust. Chill in the refrigerator 2 to 3 hours.

4. 4

   In a medium bowl, whip together the heavy cream, white sugar and vanilla extract. Pour over the chilled pie before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.