1 9-inch pie shell, baked and cooled
1 8 oz. package cream cheese, softened
¼ cup sugar
½ tsp. vanilla
1 cup whipping cream, ‘whipped’ with the sugar and vanilla
1 16 oz. can whole cranberry sauce, chilled
Beat cream cheese until fluffy.
Fold in whipped cream until mixture is smooth.
Fold in Cranberry Sauce.
Spoon into crust and freeze until firm.
Remove from freezer 10 minutes before serving.
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