Easy Cranberry Chiffon Pie

1. 1

   In a microwave-safe bowl, heat cranberry juice on high for 2-3 minutes or until boiling; add gelatin and stir until dissolved. Cover and refrigerate for 45-60 minutes or until slightly thickened.

2. 2

   In a large bowl, beat cranberry sauce for 1-2 minutes or until smooth. Gradually beat in gelatin mixture. Cover and refrigerate for 45 minutes or until thickened.

3. 3

   Refrigerate 10 tablespoons whipped topping for garnish. Stir half of the remaining whipped topping into cranberry mixture; fold in remaining whipped topping. Spread filling evenly into crust. Cover and refrigerate for 8 hours or overnight.

4. 4

   Cut into slices; top each with 1 tablespoon whipped topping and a raspberry.

* Per serving · 4 servings · Values may vary.

No additional tips available.