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Easy Cranberry Chiffon Pie

Total Time

Prep: 25 min. + chilling


10 servings

“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!


  • 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 graham cracker crust (10 inches)
  • 10 fresh raspberries


  1. 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.
  2. 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.
  3. 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.
  4. 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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