Cape Cod Cranberry Velvet Pie
1 (6 ounce) Keebler Ready Crust Shortbread Pie Crust
1 (8 ounce) package cream cheese, softened
1 cup (1/2 pint) whipping cream
1/4 cup sugar
1/2 teaspoon vanilla extract
1 (16 ounce) can whole berry cranberry sauce
In large mixer bowl, beat cream cheese until fluffy. In small mixer bowl, beat whipping cream, sugar and vanilla until soft peaks form. Gradually add to cream cheese, beating until smooth and creamy. Set aside a few whole cranberries from sauce for garnish. Fold remaining sauce into whipped mixture. Spoon into pie crust. Freeze four hours or until firm. Garnish with reserved berries. Remove from freezer 15 minutes before serving. (makes 8 servings)
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