Frozen Cranberry Raspberry Chiffon Pie

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

  • prep time 25 min
  • total time 2 hr 25 min
  • ingredients 7
  • servings 8

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 serving
    Calories
    350
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    200mg
    200%;
    Total Carbohydrate
    65g
    65%
    (Dietary Fiber
    2g
    2%
      Sugars
    53g
    53%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    4%;
    Calcium
    2%;
    Iron
    4%;
    Exchanges:
    1 Starch; 3 Fruit; 4 Other Carbohydrate; 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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