
Ingredients :
- CRUST
- 1 1/2 cup chocolate graham crackers, crushed
- 6 tbsp butter, salted or unsalted, melted
- CRANBERRY CREAM FILLING
- 1 3.0 ounce box cranberry jello mix
- 1 cup boiling water
- 3/4 cup dryed cranberries, chopped
- 1/2 cup semi sweet chocolate, chopped into small pics or grated
- 8 oz cream cheese
- 1 cup heavy whipping cream, cold
- 3 tbsp confectioner's sugar
- 1 tsp vanilla extract
- GARNISH
- whipped cream
- red, white and green decorators sugar
- dryed cranberries
- cocoa power for dusting
Method :
- MAKE CRUST
- Combine chocolate graham crumbs and melted butter in a bowl until well blended
- Press firmly into 9 inch pie plate bottom and sides. Freeze while preparing filling
- MAKE CRANBERRY CREAM FILLING
- Dissove jello in the boiling water, stirring until its all dissoved. Add dryed cranberries and stir. Chill in refrigerator until just cold but not setting up about 20 minutes
- Beat cream cheese until smooth
- Beat in cold jello cranberry mixture until smooth
- Fold chopped chocolate into cranberry mixture
- Beat heavy cream until soft peaks, add confectioner"s sugar and vanilla and beat until cream holds its shape
- Fold whipped cream into cranberry mixture gently in 3 additions until a uniform color
- Pile filling into prepared crust and refrigerate until set, at least 6 hours or overnight
- Decorate pie with whipped cream, colored sugars , dryed cranberries and cocoa poder before serving
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