Cranberry Parfait Pie

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"Many years ago, I dreamed up this recipe for a contest. My family loves it as an alternative to the traditional Thanksgiving desserts. Frozen whipped topping may be substituted for the ice cream and topping, if desired. Frozen strawberries may be substituted for the cranberry sauce."

Ingredients

2 h 50 m {{adjustedServings}} servings 367 cals
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Nutrition

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  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 61.2g
  • 20%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the cranberry juice in a medium saucepan over low heat. Stir in strawberry flavored gelatin until dissolved. Cook, stirring occasionally, until thickened, 15 to 20 minutes. Remove from heat. Transfer to a medium bowl, and beat with an electric mixer until fluffy.
  2. In a blender or food processor, finely chop the whole cranberry sauce. Mix in the gelatin mixture and vanilla ice cream until well blended.
  3. Transfer blended mixture to the prepared graham cracker crust. Chill in the refrigerator 2 to 3 hours.
  4. In a medium bowl, whip together the heavy cream, white sugar and vanilla extract. Pour over the chilled pie before serving.
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Reviews

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  1. 3 Ratings

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If you love tart (and I do!) this ones for you. When I cooked the gelatin on the stove, it never did thicken, but the pie turned out great! I made it for Thanksgiving and got rave reviews.

Really good, light and tart. Great after a big holiday meal.