Dessert on Thanksgivng!!
The traditional thing is Pumpkin Pie, and I’m all for that (there’ll be an upcoming recipe for it, too), but one thing that I think always hits the spot after Thanksgiving dinner is a nice cool dessert. The house has been heated up all day, your tummy is full of hot turkey, potatoes, yams, stuffing, and corn — and to round out dinner, a chilled dessert always seems to fit the best. Last year I made Roosamanna Semolina Pudding, and this year it will be Cranberry Cream Pie.
You can use canned whole cranberries if that is your preference, though I usually use a homemade cranberry sauce (as is linked below). Use what you like, and what you have though.
Frozen Cranberry Cream Pie
Graham Cracker Crust (see below) (No need to bake, just refrigerate before filling)
1 cup whipping cream
1/4 cup sugar
1/2 teaspoon vanilla
1 8 ounce package cream cheese, softened
1 1/2 cup Orange Cranberry Sauce (Or one can of whole berry cranberry sauce)
In a mixing bowl, beat cream cheese until smooth and fluffy.
In a second bowl, combine the whipping cream, sugar and vanilla. Whip until thick, but not stiff peaks. Gradually add in the cream cheese, beat until smooth and creamy. Fold in the cranberry sauce. Reserve about 1/4 cup of the cranberry sauce for garnish. Spoon the mixture into the graham cracker crust and freeze at least 4 hours. Overnight is best.
To serve, remove from the freezer about 10 minutes before hand. Top with the remaining cranberry sauce and any left over whipped cream.
Graham Cracker Crust
1 2/3 cups graham cracker crumbs
1/4 cup sugar
1/4 cup plus 2 Tablespoons butter, melted
Mix together graham cracker crumbs, sugar, and butter until well-combined. Press mixture into the bottom and up the sides of a 9-inch pie plate or tin. For baked pies, preheat oven to 350 F and pre-bake crust for 7 to 9 minutes. Cool before filling. For no-bake refrigerator or freezer pies, no baking is necessary.