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A yummy pie for Thanksgiving or Christmas or even during the summer
Recipe by caligurlinoklahoma
This recipe has not been rated
Prep Time
30min
Total Time
5hrs
Servings
8
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In a saucepan over medium heat, bring the cranberry juice to a boil. Remove from heat, immediately add gelatin and stir until completely dissolved.
In a mixing bowl, beat the cranberry sauce with an electric mixer for 1 minute. Add gelatin mixture in and stir until well mixed. Chill in refrigerator for 2 1/2 hours or until thickened, but not set.
Remove from fridge and fold in whipped topping until mixture in thoroughly blended. Spoon into baked and cooled pie shell, miniature pie shells, or into individual dessert bowls if preferred. Chill until firm, approx. 2 more hours.
Serve with a dollop of whipped topping and if desired garnish with whole cranberries
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