Serves 8
"IN THE KITCHEN~WITH MOM"
p. 156
Ellayne Sapienza
1 3 oz. package raspberry gelatin
1/3 cup sugar
1 1/4 cups cranberry juice cocktail
1 cup fresh cranberries, ground
1 3 oz. package cream cheese, softened
1/4 cup sugar
1 tablespoon milk
1 teaspoon vanilla
1/2 cup whipping cream
1 9-inch baked and cooled pastry shell
whipped cream for topping
whole cranberries for garnish, if desired
In a medium bowl, combine the gelatin and the 1/3 cup of sugar. Bring the cranberry juice to boiling and pour over the gelatin mixture, stirring to dissolve. Stir in the ground cranberries. Chill until the mixture is the consistency of unbeaten egg whites.
Meanwhile, in a small mixer bowl, beat the cream cheese, 1/4 cup sugar, milk and vanilla until fluffy. In a separate bowl, beat the 1/2 cup of whipping cream just to soft peaks; fold into the cheese mixture. Place the bowl of cranberry mixture into a larger bowl of ice water; beat until fluffy. If necessary, let stand until the mixture mounds. Spread the cream cheese mixture over the bottom of the pie crust. Top with the cranberry mixture. Chill several hours or overnight. Store, covered in the refrigerator until ready to serve.
To serve, pipe additional whipped cream over top of pie. Garnish with whole cranberries if desired. They look nice if you dip them into a beaten egg white and roll them in sugar first.
HAPPY HOLIDAYS!