List of Ingredients
1 (3 oz.) pkg. raspberry Jell-O
1 c. boiling water
½ c. cold water
1 (3 oz.) pkg. cream cheese
2 tbls. milk
1 (16 oz. can whole cranberry sauce
1 9” baked pie shell
Mix dry Jell-O with boiling water and stir until dissolved.
Add cold water and stir.
Refrigerate and allow it to start to thicken (about 1 ½ hours).
Soften cream cheese with milk and spread into the pie shell.
After the gelatin has started to thicken, whip it until it becomes fluffy.
Stir the whole cranberry sauce to break it up.
Fold the cranberry sauce into the gelatin.
Pour into the cream cheese lined pie shell.
Refrigerate until set.
Top with whip cream and serve.