Yield: 8 Servings
|1 pack||(15-oz) refrigerated pie crust (2 crusts)|
|1 pack||(4-serving size) Jell-O brand gelatin; orange flavor or any red flavor|
|¾ cup||Boiling water|
|½ cup||Orange juice|
|1 can||(8-oz) jellied or whole berry cranberry sauce|
|1 teaspoon||Grated orange rind|
|1 cup||Cold Half-and-Half or milk|
|1 pack||(4-serving size) Jell-O instant pudding and pie filling; French vanilla or vanilla flavor|
|1 cup||Thawed Cool Whip whipped topping|
|\N \N||Frosted cranberries (optional)|
PREPARE and bake 1 sheet of the pie crust in 9-inch pie plate as directed on package; cool. Cut out leaf shapes from remaining sheet of pie crust with small cookie cutter. Place on ungreased baking sheet; bake at 450 degrees for 8 minutes or until golden. Cool.
DISSOLVE gelatin in boiling water. Add orange juice. Place bowl in larger bowl of ice and water. Let stand, stirring occasionally, until gelatin is slightly thickened, about 5 minutes. Stir in cranberry sauce and orange rind. Spoon into pie crust. Chill just until set, about 30 minutes.
POUR half and half into medium bowl. Add pie filling mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 2 minutes or until slightly thickened. Fold in whipped topping. Gently spread over gelatin mixture. Place pastry leaves around rim of pie. Chill until firm, about 2 hours. Garnish with additional whipped topping and Frosted Cranberries, if desired.
FROSTED FRUITS: Use fresh cranberries or green or red seedless grapes. Dip fruit into lightly beaten egg white. (NOTE: Use only clean eggs with no cracks in shell.) Hold to permit excess white to drain off; roll in sugar in flat plate to coat well. Place on tray covered with waxed paper. Let stand until dry.
MAKES 8 servings, Prep time: 30 minutes, Baking time: 20 minutes, Chill time: 2-½ hours
From <FavoriteRecipes:Jell-OEasyEntertaining>. Downloaded from Glen's MM Recipe Archive, .