Posted by Karen on November 22, 2000 at 16:08:00:
No-Bake Cranberry Pie
Serves: 8 to 10
1 package (8 ounces) cream cheese, softened
1 can (16 ounces) whole-berry cranberry sauce (see note
below)
1 can (8 ounces) crushed pineapple, drained and squeezed dry
1/2 cup chopped walnuts
One 9-inch graham cracker pie crust
1/4 cup sour cream
2 teaspoons light brown sugar
In a medium bowl, beat the cream cheese, cranberry sauce, pineapple, and walnuts until well combined, then spoon into the pie crust.
In a small bowl, combine the sour cream and brown sugar. Spoon dollops of the sour cream mixture over the cranberry mixture and swirl with a knife to create a marbled effect.
Cover and freeze for at least 8 hours, or overnight. Thaw for 5 minutes before slicing and serving.
Note:
Whole-berry cranberry sauce adds nice cranberry chunks to the pie's texture, but jellied cranberry sauce can also be used. Garnish the pie with drained pineapple slices and fresh mint before serving.