Danish Cranberry Pie |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 (3 oz) pkg cream cheese | 1 C whipped cream | 1/3 C cornstarch plus 1 T |
| 1 (10 oz) pkg frozen raspberries, thawed | 1 C sugar plus 2 T | 9" baked pie crust |
| 2 C cranberry juice cocktail | ||
| 1 | Cream together cream cheese with 1/2 C sugar. Fold in 1/2 C whipped cream and spread in bottom of pie crust. Mix together in saucepan 1/2 C sugar and cornstarch. Gradually stir in cranberry juice cocktail and raspberries. Cook over meidum heat, stirring gently until thick and clear. Cool and pour over cream cheese layer in pie shell. Chill until firm. Add 2 T sugar to 1/2 C whipped cream and use to decorate top of pie. |