Cranberry Cream Cheese Pie

• 1 pkg. (3 oz.) raspberry Jell-O
• 1/3 c. sugar
• 1 1/4 c. cranberry juice
• 1 can (8 oz.) jellied cranberry sauce
• 1 pkg. (3 oz.) cream cheese, softened
• 1/4 c. sugar
• 1 Tbsp. milk
• 1 tsp. vanilla
• 1/2 c. Cool Whip
• 1 (9-inch) baked pastry shell

1. In a mixing bowl, combine Jell-O and sugar; set aside.
2. In a saucepan, bring cranberry juice to a boil.
3. Remove from heat and pour over Jell-O mixture, stirring to dissolve.
4. Stir in the cranberry sauce.
5. Chill until slightly thickened.
6. Meanwhile, in another mixing bowl, beat cream cheese, sugar, milk and vanilla until fluffy.
7. Fold in the whipped topping.
8. Spread evenly into pie shell.
9. Beat cranberry topping until frothy; pour over filling. Chill overnight.

raspberry, sugar, cranberry juice, cranberry sauce, cream cheese, sugar, milk, vanilla, pastry shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=199224 (may not work)