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Cran-Raspberry Holiday Pie

Sweet raspberry gelatin tames the tartness of cranberries and pineapple in this holiday pie from Eddie Stott of Mt. Juliet, Tennessee. The fluffy marshmallow-flavored topping is simply amazing! Plan on having seconds.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    6-8 servings


  • 1 package (3 ounces) raspberry gelatin
  • 1 cup boiling water
  • 1 cup whole-berry cranberry sauce
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 1 graham cracker crust (9 inches)
  • 2 cups miniature marshmallows
  • 1/4 cup sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped


  • In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and pineapple. Chill until partially set. Pour into crust. Refrigerate until set.
  • Meanwhile, in a heavy saucepan, combine marshmallows and milk. Cook and stir over medium-low heat until marshmallows are melted. Remove from the heat. Stir in vanilla. Transfer to a large bowl. Cover and let stand until cooled to room temperature.
  • Whisk in a third of the whipped cream until smooth (mixture will be stringy at first). Fold in the remaining whipped cream. Spread over gelatin layer. Refrigerate until set.

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Average Rating:
    Dec 7, 2009

    I prepared this Cran-Raspberry pie today and isvery pleased with taste and appearance. This is a great pie to serve with Thanksgiving andChristmas meals. For nut lovers nuts can beadded to filling before placing in the crust. Iplan to prepare again for Christmas.

  • Monarchsmomma
    Nov 22, 2009

    No comment left

  • shingold
    Jul 14, 2008

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  • lismur
    Jul 2, 2008

    No comment left