Frozen Cranberry Parfait Pie. For filling: beat cream cheese until fluffy. Heat the cranberry juice in a medium saucepan over low heat. Stir in strawberry flavored gelatin until dissolved.
In a small bowl, beat cream cheese and jam until smooth.
See great recipes for Apple Cranberry Pie, Frozen Cranberry Parfait Pie too!
Mix together the cranberries, whipped topping, and cream cheese in a bowl.
You can cook Frozen Cranberry Parfait Pie using 6 ingredients and 3 steps. Here is how you cook that.
Ingredients of Frozen Cranberry Parfait Pie
- You need 1/3 cup of shortening.
- You need 1 cup of graham cracker crumbs.
- You need 1/4 cup of coconut sugar.
- It's 8 oz of cream cheese.
- Prepare 16 oz of cool whip.
- Prepare 14 oz of Cranberry sauce.
Spread the mixture into the bottom of the prepared pie crust. Cover the pie with plastic wrap. Frozen Cranberry Velvet Pie is a great dessert to serve during the fall and winter season. If you're challenged at baking pie, this frozen cranberry velvet recipe is a good one to try since there is no baking involved at all!
Frozen Cranberry Parfait Pie step by step
- For crust: preheat oven to 350 degrees. Combine graham cracker crumbs & coconut sugar. Mix well. Stir in melted shortening. Press mixture into ungreased 9" pie plate. Bake for 10 minutes. Cool completely before filling..
- For filling: beat cream cheese until fluffy. Add 8 oz of cool whip & beat until smooth & creamy. Fold in cranberry sauce. Spoon into cooled crust..
- Freeze several hours or overnight. To serve, remove from freezer & let stand for 15 minutes, at room temperature. Top pie with remaining 8 oz of cool whip. Cut into wedges with sharp knife..
Chocolate Mint Pie This ice cream pie has a chocolate cookie crust and a mint-chip filling, but the creme de menthe meringue topping is what makes it really special. A sweet and light frozen parfait of pumpkin and warm spices is made with vanilla ice cream for a creamy texture. The frozen dessert is cut into squares and served with a spoonful of cinnamon whipped cream on each serving. Don't settle for that tin-shaped jelly. Spread a fourth of the mixture into each pie shell.
