Cranberry Whipped Pie Recipe
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Tangy and flavorful, this creamy pie is bursting with the refreshing taste of cranberries.
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1 cup orange juice
1 cup sugar
18 gingersnap cookies - crumbled
1/2 cup almonds - slivered
4 tablespoons unsalted butter - melted
1 package gelatin - unflavored
8 ounces cranberries - thawed
16 ounces non-dairy whipped topping
1/2 orange - zested
:9 inch springform pan, small saucepan, food processor, large bowl
Warm the orange juice and sugar in a saucepan over medium heat until the sugar is dissolved.
Set aside in a bowl in the refrigerator to cool for approximately 30 minutes.
Pulse the cookies and almonds in a food processor until finely ground.
Add the butter and pulse to combine.
Press the cookie mixture into the bottom of the springform pan.
Clean the food processor, add the cranberries and 1/4 cup cooked orange syrup and purÃƒÂ©e.
Sprinkle one envelope of gelatin over the remaining orange syrup and let stand for one minute.
Stir until the gelatin dissolves.
Add purÃƒÂ©ed cranberries and stir to combine.
Add orange zest and stir.
Fold the cranberry mixture and the non dairy whipped topping in a large bowl.
Gently fold them together to combine.
Pour the cranberry mixture into the crust.
Refrigerate until set, approximately 4 hours.
Top with a dollop of non dairy whipped topping if desired.
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