Frozen Cranberry Raspberry Chiffon Pie

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

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

Directions

  1. 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. 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.

Notes

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Nutrition Information

Recipe Step Photos

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