Cranberry Apple Pie
A festive, no-bake pie perfect for fall and winter holidays.
2 (3.5-ounce) packages cranberry or cherry gelatin
1 cup cranberry juice
1/2 cup cold water
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
4 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 cup nondairy whipped topping
1 (9-inch) graham cracker pie crust
1 apple, peeled, cored and diced
1/2 cup walnuts, chopped
- In a large bowl, combine cherry gelatin and boiling cranberry juice, stirring until completely dissolved. Stir in cold water, cinnamon, and cloves. Refrigerate for 1 1/2 hours or until thickened.
- Meanwhile, in a small bowl, combine softened cream cheese and sugar until smooth. Gently stir in non-dairy whipped topping. Spread over graham cracker pie crust then chill.
- Stir diced apple and chopped walnuts into the gelatin. Refrigerate until very thick, about 10 to 15 minutes.
- Spoon over the cream cheese in the graham cracker crust. Refrigerate for 4 hours before serving.
Makes 8 servings.