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Cape Cod Cranberry Velvet Pie


6 ounces ready shortbread crust
8 ounce pkg. cream cheese softened
1 pint whipping cream
1/4 cup sugar
1/2 teaspoon vanilla extract
16 ounce can whole berry cranberry sauce

In a large mixing bowl, beat cream cheese until fluffy. In small mixer bowl, beat whipping cream, sugar and vanilla until soft peaks form. Gradually add to cream cheese, beating until smooth and creamy. Set aside a few whole cranberries from sauce for garnish. Fold remaining sauce into whipped mixture. Spoon into pie crust. Freeze 4 hours until firm. Garnish with reserved berries. Remove from freezer 15 minutes before serving.

Serving Size : 8




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.