Serves: 8
Total Calories: 315
1. Chill small mixing bowl and beaters of electric mixer. In chilled bowl beat cream, sugar and vanilla on medium speed of electric mixer until soft peaks form. Set aside.
2. In large mixing bowl beat cream cheese until fluffy. Gradually add cream mixture to cream cheese, beating until smooth.
3. Reserve a few whole cranberries for garnish. Fold remaining cranberry sauce into cream cheese mixture. Spread in crust.
4. Freeze at least 4 hours or until firm. Let stand at room temperature for 15 minutes before cutting. Garnish with reserved berries.
*NOTE: Soften cream cheese in microwave on high for 15 to 20 seconds.
This Cape Cod Cranberry Velvet Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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