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Easy Cranberry Chiffon Pie

“I received this from my grandmother a couple of years ago,” says April Easler of Norridgewock, Maine. “She's a cool grandmother.” And so is this pie! You'll love the creamy tartness of the cranberry whipped filling!
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    10 servings

Ingredients

  • 1-1/2 cups reduced-calorie reduced-sugar cranberry juice
  • 1 package (.6 ounce) sugar-free raspberry gelatin
  • 1 can (14 ounces) jellied cranberry sauce
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
  • 1 extra-servings-size graham cracker crust (9 ounces)
  • 10 fresh raspberries

Directions

  • In a microwave-safe bowl, heat cranberry juice on high for 2-3 minutes or until boiling; add gelatin and stir until dissolved. Cover and refrigerate for 45-60 minutes or until slightly thickened.
  • In a large bowl, beat cranberry sauce for 1-2 minutes or until smooth. Gradually beat in gelatin mixture. Cover and refrigerate for 45 minutes or until thickened.
  • Refrigerate 10 tablespoons whipped topping for garnish. Stir half of the remaining whipped topping into cranberry mixture; fold in remaining whipped topping. Spread filling evenly into crust. Cover and refrigerate for 8 hours or overnight.
  • Cut into slices; top each with 1 tablespoon whipped topping and a raspberry.
Nutrition Facts
1 piece: 256 calories, 9g fat (4g saturated fat), 0 cholesterol, 194mg sodium, 40g carbohydrate (27g sugars, 1g fiber), 2g protein.

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