Cranberry Angel Pie


1 package (3-ounces) orange-flavored gelatin
1 cup boiling water
1 can (1 pound) jellied whole cranberry sauce
3/4 cup chopped walnuts
1 baked, 9-inch crumb crust or pastry shell
1/2 cup heavy cream


Empty gelatin into a bowl; add water and stir to dissolve gelatin thoroughly. Add cranberry sauce to gelatin; stir to mix thoroughly. Chill mixture, stirring occasionally until slightly thickened. then, keeping the mixture in a bowl over ice cures, beat with a rotary beater until light and fluffy or until beater leaves tracks in the mixture. Fold in nuts; turn into the crumb crust. Chill until firm or 3 or 4 hours. Whip cream and spread over pie. 

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