1
cup whole berry cranberry sauce (from 14-oz can)
1
container (8 oz) frozen whipped topping, thawed
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Steps
1
Heat oven to 450°F. Spray 24 mini muffin cups or mini tart pans with cooking spray.
2
Remove pie crusts from pouches; unroll on lightly floured work surface. Using 3-inch round biscuit or cookie cutter, cut 10 rounds from each crust. Reroll scraps and cut an additional 4 rounds. Press rounds in bottoms and up sides of muffin cups. Prick bottoms of crusts with fork.
3
Bake 15 to 20 minutes or until light golden brown. Remove from pans to cooling racks; cool completely.
4
Meanwhile, in medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Add cranberry sauce and whipped topping; mix well. Refrigerate until soft set.
5
Spoon cranberry cream mixture into cooled tart shells. Refrigerate until set.
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Cranberry gelatin may be sold seasonally in some grocery stores. If you can’t find it, use cherry, strawberry or raspberry.
Garnish each pie with a small dollop of whipped cream.
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No nutrition information available for this recipe
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