• Holiday Cranberry Cheese Pie

    3 votes
    Holiday Cranberry Cheese Pie
    Prep: 10 min Servings: 8
    by Denise Sherin
    115 recipes
    This has become a family favorite for holidays. I found it in a Taste of Home cookbook. I have changed the recipe to be more diabetic friendly. The original recipe calls for sugar in both layers and I use Splenda in place of sugar and for the jello I use sugar free gelatin. But use sugar if you like.


    • 1 baked 9" deep dish pie shell
    • Cranberry Topping:
    • 1 3oz package sugar free raspberry gelatin
    • 1/3 cup Splenda
    • 1 1/4 cups Cranberry Juice
    • 1 can 8oz jellied cranberry sauce
    • Cheese Filling:
    • 1 3oz package cream cheese, softened
    • 1/4 cup Splenda
    • 1 Tbsp milk
    • 1 Tsp vanilla extract
    • 1/2 cup cool whip


    1. Bake your pie shell according to package directions and set aside to cool completely.
    2. In a mixing bowl mix gelatin and Splenda, set aside.
    3. In saucepan boil cranberry juice, remove from heat and pour over the splenda gelatin mixture, stirring to dissolve. Stir in cranberry sauce until smooth. Chill until slightly thickened.
    4. In a mixing bowl beat cream cheese, splenda, milk and vanilla until well mixed and fluffy. Fold in the whipped topping.
    5. Spread the cheese mixture evenly into the cooled pie shell.
    6. Beat chilled cranberry topping until frothy: pour over the cheese layer.
    7. Chill for at least 6 hours.

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    • Salad Foodie
      Salad Foodie
      A layered beauty! I have saved this, and think I might tweak it a little more with fresh cranberries (I am not fond of cranberry sauce in recipes though a small dab on turkey is great!)


      • savanah
        This looks very tasty :) ill try it soon !!
        • ShaleeDP
          This looks very nice.

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