Cranberry Cream Pie

Besides being special and sweet, this dessert saves you time during the holidays.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 2-1/2 cups whole-berry cranberry sauce
  • 1 pastry shell (9 inches), baked
  • 1 package (8 ounces) cream cheese, softened

[/ingredients-left]
[ingredients-right]

  • 2/3 cup sugar
  • 2 eggs, lightly beaten
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Spread cranberry sauce over the bottom of pastry shell. In a small mixing bowl, beat cream cheese and sugar until smooth. Beat in eggs, flour and vanilla on low speed just until combined. Pour over cranberry layer. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] Bake at 350° for 35-40 minutes or until center is set. Cool on a wire rack. Cover and refrigerate for at least 4 hours before cutting. Serves 8.[/step-item][/step-list-wrapper]

Originally Published in Reader's Digest

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