No-Bake Cran-Raspberry Chiffon Pie

1. 1

   In pot over high heat combine cranberries, raspberries, 1 3/4 cup sugar and 1 cup water.

2. 2

   Bring to boil.

3. 3

   Cook until mixture thickens, about 10 minutes.

4. 4

   Remove from heat, cool slightly.

5. 5

   In blender, puree until smooth; strain and discard solids.

6. 6

   Transfer to bowl.

7. 7

   In microwave-safe bowl mix juice and gelatin; let stand 5 minutes.

8. 8

   Microwave on high until dissolved, 15 seconds.

9. 9

   Stir into cranberry mixture.

10. 10

    Fill larger bowl half-way with ice.

11. 11

    Set bowl of cranberry mixture in ice-filled bowl; cool, stirring frequently, until room temperature, 10 minutes.

12. 12

    Remove.

13. 13

    Pour 1 1/2 cups cranberry mixture into crust; freeze 15 minutes.

14. 14

    At high speed beat 1 1/2 cups cream until soft peaks form; gradually fold into remaining cranberry.

15. 15

    Spread 2 cups whipped cream mixture over gelatin mixture in pie.

16. 16

    Refrigerate pie and remaining filling 30 minutes.

17. 17

    Mound remaining whipped cream mixture over pie.

18. 18

    Refrigerate until set, 4 hours.

19. 19

    At high speed beat remaining cream and sugar until stiff peaks form; if desired, transfer to pastry bag filtered with star tip.

20. 20

    Pipe rosettes or spoon whipped cream over pie.

21. 21

    Refrigerate until ready to serve.

22. 22

    Garnish with dragees and cranberries just before serving, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.