Cranberry Parfait Pie
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Ingredients2 h 50 m servings 367 cals
Original recipe yields 8 servings (1 - 9 inch pie)
- Heat the cranberry juice in a medium saucepan over low heat. Stir in strawberry flavored gelatin until dissolved. Cook, stirring occasionally, until thickened, 15 to 20 minutes. Remove from heat. Transfer to a medium bowl, and beat with an electric mixer until fluffy.
- In a blender or food processor, finely chop the whole cranberry sauce. Mix in the gelatin mixture and vanilla ice cream until well blended.
- Transfer blended mixture to the prepared graham cracker crust. Chill in the refrigerator 2 to 3 hours.
- In a medium bowl, whip together the heavy cream, white sugar and vanilla extract. Pour over the chilled pie before serving.
Per Serving: 367 calories; 13 g fat; 61.2 g carbohydrates; 3.6 g protein; 24 mg cholesterol; 256 mg sodium. Full nutrition
ReviewsRead all reviews 2
If you love tart (and I do!) this ones for you. When I cooked the gelatin on the stove, it never did thicken, but the pie turned out great! I made it for Thanksgiving and got rave reviews.