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No-Bake Cranberry Cheesecake Pie

Created by KittenCal on November 19, 2011

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)

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.
Step 2: Reduce heat to low and continue simmering until the berries pop (about 5-6 minutes) stirring constantly; set aside until slightly cooled.
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.
Step 4: Fold in the HALF of the Cool Whip topping or the whipped cream (measured 1 cup before whipping).
Step 5: Spread/transfer into the prepared pie shell.
Step 6: Top with the cranberry mixture; chill pie for 5 hours or longer before serving. Store in refrigerator.