Cool Cranberry Pie

• 1 package (3 ounces) raspberry gelatin
• 1/3 cup plus 1/4 cup sugar, divided
• 1 cup cranberry juice
• 3 ounces cream cheese, softened
• 1 tablespoon whole milk
• 1 teaspoon vanilla extract
• 1 carton (12 ounces) frozen whipped topping, thawed
• 1 can (14 ounces) jellied cranberry sauce
• 1 extra-servings-size graham cracker crust (10 inches)

1. In a small bowl, combine gelatin and 1/3 cup sugar. In a small saucepan, bring cranberry juice to a boil. Add to gelatin mixture; stir until dissolved. Cover and refrigerate until slightly thickened, about 1 hour.
2. In a small bowl, combine the cream cheese, milk, vanilla and remaining sugar until smooth. Whisk thickened gelatin mixture for 2-3 minutes or until smooth. Add to cream cheese; beat until smooth. Remove 1/2 cup whipped topping for garnish; cover and refrigerate. Fold remaining topping into cream cheese mixture.
3. Place cranberry sauce in a small bowl; mash with a fork until spreadable. Spread over bottom of crust. Spoon cream cheese mixture over top. Cover and refrigerate for at least 3 hours or until firm. Garnish with reserved whipped topping.

raspberry gelatin, sugar, cranberry juice, cream cheese, milk, vanilla, frozen whipped topping, cranberry sauce, graham cracker crust

Taken from www.tasteofhome.com/recipes/cool-cranberry-pie/ (may not work)