Ingredients
1 (3 oz) pkg raspberry gelatin
1/2 cup plus 1/4 cup granulated sugar, divided
1 cup cranberry juice
3 oz cream cheese, softened
1 Tbsp milk
1 tsp vanilla extract
12 oz whipped topping, divided
1 (16 oz) can jellied cranberry sauce
1 (9-inch) graham cracker piecrust
Preparation
Mix gelatin and 1/3 cup granulated sugar in a small bowl.
Pour the cranberry juice into a small saucepan. Bring to a boil over medium heat. Remove from heat. Add gelatin mixture to the cranberry juice. Stir until gelatin dissolves. Pour into a small bowl. Chill until mixture is slightly thickened.
Combine remaining sugar, cream cheese, milk and vanilla extract in a large bowl. Beat with an electric mixer set at high speed until light and fluffy.
Whip gelatin mixture with a whisk. Add to cream cheese mixture and whisk until smooth. Reserve 1/2 cup of the whipped topping; fold remaining topping into cream cheese mixture.
Spread cranberry sauce over the bottom of the piecrust. Spread with cream cheese mixture. Chill for 3 hours or longer.
Cut pie into 8 slices. Arrange on dessert plates. Top each slice with a dollop of reserved whipped topping.
