Cranberry Cream Pie

• 1 1/2 cup chocolate graham crackers, crushed
• 6 tbsp butter, salted or unsalted, melted
• 1 3.0 ounce box cranberry jello mix
• 1 cup boiling water
• 3/4 cup dryed cranberries, chopped
• 1/2 cup semi sweet chocolate, chopped into small pics or grated
• 8 oz cream cheese
• 1 cup heavy whipping cream, cold
• 3 tbsp confectioner's sugar
• 1 tsp vanilla extract

1. MAKE CRUST
2. Combine chocolate graham crumbs and melted butter in a bowl until well blended
3. Press firmly into 9 inch pie plate bottom and sides.
4. Freeze while preparing filling
5. MAKE CRANBERRY CREAM FILLING
6. Dissove jello in the boiling water, stirring until its all dissoved.
7. Add dryed cranberries and stir.
8. Chill in refrigerator until just cold but not setting up about 20 minutes
9. Beat cream cheese until smooth
10. Beat in cold jello cranberry mixture until smooth
11. Fold chopped chocolate into cranberry mixture
12. Beat heavy cream until soft peaks, add confectioner's sugar and vanilla and beat until cream holds its shape
13. Fold whipped cream into cranberry mixture gently in 3 additions until a uniform color
14. Pile filling into prepared crust and refrigerate until set, at least 6 hours or overnight
15. Decorate pie with whipped cream, colored sugars , dryed cranberries and cocoa poder before serving

chocolate graham crackers, butter, boiling water, dryed cranberries, semi sweet chocolate, cream cheese, heavy whipping cream, sugar, vanilla

Taken from cookpad.com/us/recipes/356990-cranberry-cream-pie (may not work)