Creamy Cranberry Pie

Creamy Cranberry Pie

Special Extra: Garnish with fresh mint leaves and fresh cranberries just before serving.


  • 2/3 cup boiling water
  • 1 (4-serving size) box JELL-O Brand Cranberry Flavor Gelatin
  • 1/2 cup cold water ice cubes
  • 1 ( 8 ounce) tub COOL WHIP Whipped Topping, thawed
  • 1 teaspoon grated orange peel (optional)
  • 1 cup whole berry cranberry sauce
  • 1 HONEY MAID Graham Pie Crust (6 ounces)


  1. Stir boiling water into dry gelatin in large bowl 2 minutes until completely dissolved.
  2. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
  3. Add whipped topping and orange peel; beat with wire whisk until well blended. Gently stir in cranberry sauce.
  4. Refrigerate for 20 to 30 minutes or until mixture is very thick and will mound.
  5. Spoon into crust.
  6. Refrigerate for 4 hours or until firm.
  7. Store leftover pie in refrigerator.

Yield: 8 servings

Nutritional Information: Calories 290 Total fat 11 g Saturated fat 6 g Cholesterol 0 mg Sodium 160 mg Carbohydrate 44 g Dietary fiber 0 g Sugars 33 g Protein 2 g Vitamin A 0 %DV Vitamin C 0 %DV Calcium 0 %DV Iron 2 %DV

Recipe and photo used with permission from: Kraft Heinz Company