No Bake Cranberry Cream Pie Recipes

FLUFFY CRANBERRY CHEESE PIE

Steps:

• In a bowl, combine gelatin and sugar; set aside. In a saucepan, bring cranberry juice to a boil. Remove from the heat and pour over gelatin mixture, stirring to dissolve. Stir in the cranberry sauce. Chill until slightly thickened. Meanwhile, in another bowl, beat cream cheese, sugar, milk and vanilla until fluffy. Fold in the whipped topping. Spread evenly into pie shell. Beat cranberry topping until frothy; pour over filling. Chill overnight.

NO-BAKE STRAWBERRY AND CREAM PIE

Steps:

• Using a food processor, pulse graham crackers until crumbly. Mix in sugar, ground cinnamon and melted butter until crust forms.
• Press graham cracker crust into a 9-inch pie dish. Place pie crust in refrigerator.
• In a large bowl, add boiling water and gelatin powder. Stir gelatin powder until completely dissolved.Then, add 1/2 cup cold water and 1/2 cup ice cubes, stir until gelatin is slightly thickened. TIP: Let the gelatin mixture sit for a few minutes to thicken slightly before you add the cool whip otherwise it won't set up.
• Add cool whip topping to gelatin mixture and whisk together until light and fluffy. Stir in sliced strawberries. Refrigerate for 30 minutes or until mixture has thickened.
• Add strawberry pie filling to pie crust. Refrigerate for up to 6 hours or until firm. Top with cool whip and a slice strawberry.

NO BAKE CRANBERRY CREAM PIE

Steps:

• Zest and juice lemons. Bring 1/2 cup juice and 1 teaspoon finely grated zest to a boil in a large saucepan over medium high heat with 3 cups cranberries, raspberries, ½ cup sugar and ¼ cup water. Reserve remaining 2 teaspoons zest for later and keep lemon juice for another use.
• Reduce heat; simmer uncovered until cranberries burst and most of the liquid evaporates, 12-15 minutes. Cool slightly before puréeing in a food processor or blender until smooth. Return to saucepan.
• In large bowl, whisk the eggs, egg yolks, ½ cup sugar, and salt together until combined. Slowly add half the hot cranberry mixture to eggs. Add all to hot mixture.
• Stirring constantly bring to a simmer over medium heat, being careful not to boil. cook 8-10 minutes more stirring frequently and scraping down sides and bottom often until custard thickens and coats spatula. Reserve ¼ cup and pour remaining into Mi Del 9" Gluten Free Graham Cracker Crust. Chill until firm, at least 2 hours.
• Meanwhile, in large bowl beat reserved cranberry custard, softened cream cheese, and ¼ cup confectioner's sugar until well combined and smooth. Set aside.
• In narrow medium chilled bowl, beat heavy cream until soft peaks form. Add 1/4 cup confectioner's sugar and 1 teaspoon lemon zest and continue beating until stiff peaks form. Divide in half and gently fold one half with the cranberry cream cheese until combined.
• Carefully spoon on top of chilled cranberry custard, smoothing with back of spoon. Top with remaining lemon whipped cream.
• Chill the pie until firm, at least 4 hours up to overnight.
• Meanwhile, make Sugar Frosted Cranberries. Bring 1/2 cup granulated sugar and ½ cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar. Add 1 cup cranberries and cook until barely starting to soften, about 1 minute. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. Chill until only slightly tacky, 20-30 minutes.
• Toss remaining 1/2 cup granulated sugar and 1 tsp. lemon zest in a small bowl. Toss cranberries in lemon sugar and sift out to leave a light sugar frosted coating.
• Refrigerate. Use within 1-2 days. DO NOT freeze. Garnish with Sugar Frosted Cranberries before serving.

NO-BAKE CRANBERRY SAUCE PIE

Steps:

• Beat the cream cheese, margarine, and vanilla extract together in a mixing bowl until smooth and fluffy. Sift in the confectioner's sugar and mix until thoroughly blended. Spread evenly over the bottom of the graham cracker pie crust.
• Whisk the gelatin and boiling water together in a small bowl until dissolved. Stir in the cranberry sauce and walnuts. Pour over the cream cheese layer in the pie crust. Refrigerate until set, 3 to 4 hours. Serve chilled.

EASY NO-BAKE CRANBERRY CHEESECAKE RECIPE

Steps:

• Combine the sugar and cornstarch in a small saucepan. Mix well. Add ½ cup plus two tablespoons of cold water and the cranberries and place the pan over medium heat. Stir to combine.
• Bring the cranberry mixture to a boil and reduce the heat to low. Simmer for 10 minutes, remove the pan from the heat, and set aside to cool.
• Combine the graham cracker crumbs, sugar, salt, and butter in a large bowl. Mix to combine.
• Press the graham cracker mixture into the bottom and up the sides of a nine-inch springform pan. Place the pan in the refrigerator to chill while you make the cheesecake filling.
• Add the cream cheese to a large bowl and beat with an electric mixer for a few minutes or until it is smooth, light, and fluffy. Add the sweetened condensed milk, vanilla extract, and lemon juice and beat until the mixture is smooth with no lumps.
• To assemble, pour the cream cheese mixture into the pie crust. Smooth out with an offset spatula. Top with the cranberry mixture and spread the topping out evenly.
• Cover and refrigerate the cheesecake for at least four hours to give the filling time to firm up. Before serving, unhinge the clasp on the springform pan and carefully lift off the sides.

CRANBERRY CREAM PIE

Steps:

• In a bowl, beat cream cheese until smooth. In another bowl, combine cream, sugar and vanilla; beat until soft peaks form. Beat into the cream cheese until blended. Fold in cranberry sauce. Spoon into crust. , Cover and freeze for up to 2 months. Remove from the freezer 15 minutes before slicing.

CRANBERRY CREAM PIE (NO BAKE)

Steps:

• In a saucepan, combine sugar, cornstarch and water and stir until smooth.
• Add cranberries, and bring to boil; boil for 2 minutes, stirring constantly. Reduce heat; cook until berries pop, about 5 minutes. Set aside and let cool.
• In a mixing bowl, beat cream cheese, confectioners' sugar and vanilla until fluffy. Fold in whipped cream.
• Pour cream cheese mixture into pie shell and spread evenly. Top with cranberry mixture. Chill for at least 4 hours. Keep refrigerated until ready to serve.

CRANBERRY CREAM PIE I

Steps:

• Pour boiling water over the cranberries to cover. Let stand for 5 minutes and drain.
• In a medium heavy-bottomed saucepan, combine the sugar, flour and salt. Gradually stir in the milk and eggs. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir for 2 minutes. Remove from heat.
• Stir in the sour cream, butter, and cranberries; pour mixture into the baked pastry shell. Cover with plastic wrap. Refrigerate for several hours or overnight.
• Whip the cream until soft peaks form, fold in the confectioners' sugar and vanilla. Swirl over the top of the cooled and set pie.