Frozen Cranberry Velvet Pie


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This simple pie is refreshing on hot summer days, especially with the sweet and sour bite of the cranberries.

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  • 1 1/4 C. vanilla wafer crumbs
  • 6 tbsp butter, melted
  • 8 oz cream cheese, softened
  • 1 C. whipping cream
  • 1/4 C. sugar
  • 1/2 tsp vanilla
  • 16 oz. whole cranberry sauce

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Combine crumbs and melted butter; press firmly into bottom and sides of buttered 9" pie plate. Chill until firm. Beat cream cheese until fluffy. Combine whipping cream, sugar and vanilla; whip until thickened, but not stiff. Gradually add to the creamed cheese, beating until smooth and creamy. Fold cranberry sauce into whipped mixture. Spoon into chilled crust; freeze until firm. Remove from freezer 10 minutes before serving. Garnish with whipped cream and whole cranberries.

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