Ingredients
- 3/4 cup sugar
- 2 teaspoons cornstarch
- 1/4 cup water (or can use cranberry juice)
- 2 cups fresh or frozen cranberries
- 1 (8 ounce) package cream cheese, softened
- 1 (3 ounce) packages cream cheese, softened
- 2 tablespoons soft butter
- 1 1/2 teaspoons vanilla
- 1 to 2 tablespoons fresh lemon juice
- 1 cup confectioners sugar, sifted (can use a little more for a sweeter taste)
- 1/2 (12-ounce) container Cool Whip frozen topping, thawed (or can use 1 cup heavy 35% whipping cream, whipped, measure 1 cup before whipping)
- 1 (9-inch) deep-dish graham cracker crumb crust (or can use chocolate crumb crust)
How to Make
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Step 1: For the cranberry topping; in a saucepan combine sugar, cornstarch and water or cranberry juice until smooth; add in cranberries then bring to a boil over medium heat stirring constantly, boil for 2 minutes.
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Step 2: Reduce heat to low and continue simmering until the berries pop (about 5-6 minutes) stirring constantly; set aside until slightly cooled.
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Step 3: In a bowl using an electric mixer on medium speed beat both packages cream cheese with confectioners sugar, vanilla and lemon juice until light and fluffy.
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Step 4: Fold in the HALF of the Cool Whip topping or the whipped cream (measured 1 cup before whipping).
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Step 5: Spread/transfer into the prepared pie shell.
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Step 6: Top with the cranberry mixture; chill pie for 5 hours or longer before serving. Store in refrigerator.
We hope you enjoy this recipe!
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