No-Bake Cranberry Cream Pie

Ingredients

9-inch pre-baked graham cracker crust

Filling:
4 oz. cream cheese, softened
2/3 c. granulated sugar
½ c. Roberts sour cream
4 oz. Roberts heavy whipping cream, whipped

Fruit Topping:
2 T. granulated sugar
5 T. cornstarch
1 ¼ c. water
16-oz. can whole berry cranberry sauce
Zest of one orange, optional

Preparation

Prepare topping by combining sugar and cornstarch in medium heavy saucepan. Stir in ¼ c. of water until smooth. Add remaining 1 c. water, cranberry sauce and zest. Cook over medium heat until thick, stirring continuously. Remove from heat; set aside to cool. For filling, in large mixing bowl beat cream cheese, sugar and sour cream until smooth. Gently fold in whipped cream. Pour into prepared crust. Gently smooth top. Chill until the topping has cooled to room temperature. Spoon cooled topping over cheese layer. Return pie to refrigerator. Chill at least 2 hours before serving. Store leftovers in refrigerator.

It is easiest to make this pie the day before it is to be served, then cover it to chill overnight, since it takes a while for the berry topping to cool enough to spread over the cheese layer.

Recipe Contributed By: Angela G.