Frozen Cranberry Raspberry Chiffon Pie

The chocolate crust and the light, creamy cranberry filling makes a winning combination.

–

Save & Share

Servings 8

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

eb5f4302-a336-4567-b096-07cb769c7b32

ingredients 7
Prep Time 25 min
Total Time 2 hr 25 min

Ingredients

Crust

1 1/4: cups chocolate wafer cookie crumbs (20 to 22 cookies)

3: tablespoons margarine or butter, melted

Filling

1: (12-oz.) container crushed cranberry-raspberry sauce

1: (8-oz.) can jellied cranberry sauce (3/4 cup)

1: teaspoon grated lemon peel

1: (7-oz.) jar marshmallow creme

2 1/2: cups frozen light whipped topping, thawed

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 375°F. Spray 9-inch pie pan with nonstick cooking spray. In small bowl, combine cookie crumbs and margarine; mix well. Press crumb mixture firmly in bottom and up sides of spray-coated pan. Bake at 375°F. for 10 minutes; cool.
2 Meanwhile, in large bowl combine cranberry sauces and lemon peel; reserve and refrigerate 1/3 cup for garnish. Stir marshmallow creme into remaining cranberry mixture until well blended. Gently fold in whipped topping. Spoon mixture evenly into baked crust. Freeze 2 hours for a soft, creamy dessert, or cover with foil and freeze longer for a firmer texture. Before serving, spoon reserved 1/3 cup cranberry mixture in ring near outer edge of pie. If desired, garnish with fresh raspberries and mint leaves.