Frozen Cranberry Velvet Pie Recipes

FROZEN CRANBERRY VELVET PIE

Steps:

• 1. Mix crumbs and melted butter; press firmly into bottom and sides of buttered 9 inch pie plate. Chill til firm. Meanwhile, beat cream cheese til fluffy. Mix whipping cream, sugar, and vanilla; whip til thickened but not stiff. Gradually add to the whipped cream cheese, beating til smooth and creamy.
• 2. Set aside a few whole cranberries from sauce for garnish. Fold remaining cranberry sauce into whipped mixture. Spoon into chilled crust. Freeze firm. Remove from freezer 10 minutes before serving. To serve, top with additional whipped cream and the reserved whole cranberries. Makes 8 servings.

FROZEN CRANBERRY PIE

Steps:

• Spray a 9 inch pie pan with nonstick spray. Coat with the crushed cookies, set aside.
• In a chilled medium mixing bowl stir the ice cream with a wooden spoon until just softened. Fold in the cranberry sauce and orange peel until just combined. Spoon mixture into the prepared pie pan.
• Cover and freeze for at least 4 hours or until firm.
• To serve, cut into wedges. If desired, garnish with sugared cranberries.
• To make sugared cranberries, roll frozen cranberries in sugar.

FROZEN CRANBERRY VELVET PIE

Steps:

• In a bowl, beat cream cheese until fluffy. In another bowl, whip whipping cream, sugar and vanilla until thick but not stiff. Add to cream cheese, beating until smooth and creamy. Fold in cranberry sauce. , Spoon into pie crust; freeze until firm, at least 4 hours. Remove from freezer 10 minutes before serving.