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Frozen Cranberry Raspberry Chiffon Pie

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Frozen Cranberry Raspberry Chiffon Pie
  • Prep Time 25 min
  • Total Time 2 hr 25 min
  • Servings 8
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The chocolate crust and the light, creamy cranberry filling makes a winning combination.

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 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
14%
(
Saturated Fat
4g
20%
)
Cholesterol
0mg
0%
Sodium
200mg
8%
Total Carbohydrate
65g
22%
(
Dietary Fiber
2g
8%
,
Sugars
53g
)
Protein
2g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
4%
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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