Festive Cranberry Jello Pie from Cara Iacovetto is an easy recipe, but may take a little time because of the chilling. You can cut out 1 step by using a purchased graham cracker crust. The pie is delicious and well worth the wait, dishes as eaten around the world Holiday Dessert bake-off Christmas Special recipe. Best Misc dessert 2010 recipe. 

Ingredients 

Graham Cracker Crust

1 ½ cups graham cracker crumbs

2 Tbsp. sugar

½ tsp. cinnamon

¼ cup melted butter

Cream Cheese Layer

4 oz. cream cheese, softened

1 cup frozen whipped topping, thawed

3 Tbsp. powdered sugar

Cranberry Jello

1 ½ cups water

2 cups fresh or frozen cranberries

1 cup sugar

1 ½ small packages of raspberry jello

1 small can crushed pineapple, drained

1 apple, cored and chopped

½ cup pecans, chopped

Sour Cream Layer

1 ½ cups sour cream

2 cups mini marshmallows

Method 

Garnish with Cranberries & Fresh Mint

Mix together ingredients for the graham cracker crust in a food processor. Press into a 9” pie plate. Bake for 20 minutes @ 350 degrees. 

Cool on a wire rack. Mix together cream cheese, whipped topping and powdered sugar with a mixer. Spread in the bottom of your cooled graham cracker crust.

To make cranberry jello, mix water, cranberries and sugar in a saucepan. Simmer for 10 minutes and then remove from heat and add jello. Allow to cool for a few minutes. Add pineapple, apple and pecans. 

Pour into a bowl and chill for 2 hours until softset. Then add cranberry jello mixture to the top of your cream cheese layer. 

Chill until firm. Mix together your sour cream and mini marshmallow and add to the top of your pie. Garnish with cranberries and fresh mint.