Cranberry Cream Pie
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A home-kitchen version of cranberry cream pie, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 2 (8 or 9-inch) pie shells, baked and cooled
- 8 oz. cream cheese, softened
- 16 oz. can jellied cranberry sauce
- frozen whipped topping, thawed
- 1 c. confectioners sugar
- whipped topping, thawed (for garnish)
Method
Whip cream cheese until soft and fluffy.
Beat in confectioners sugar.
Stir in cranberry sauce; fold in whipped topping.
Divide filling between the 2 pie shells.
Freeze.
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