2 8-ounce packages cream cheese, softened
1 14.5-ounce can whole berry cranberry sauce
1 12-ounce container frozen whipped topping, thawed (Or 1 1/2 cups heavy cream, whipped)
One pre-made graham cracker 9” crust (or homemade, see Notes below)
Place softened cream cheese in a stand mixer with paddle attachment and beat until smooth and fluffy, about a minute.
Remove cranberry sauce to a bowl, chop up slightly with a fork, and microwave on a low setting for 30 seconds to a minute. You want it to soften up and start to break down but not melt.
Add to cream cheese and beat until smooth, scraping sides a few times.
Remove bowl and fold in the whipped topping then pour into the pre-made graham cracker pie shell. Smooth the top into a mound and freeze for 6-8 hours or overnight.
Remove from freezer 30 minutes before serving.
To make your own graham cracker crust. Follow this recipe:
¾ cup graham cracker crumbs
4 tablespoons granulated sugar
2 tablespoons brown sugar
4 tablespoons melted butter
- Combine graham cracker crumbs, melted butter, sugar and brown sugar in a bowl. Mix until completely combined.
- Pour the mixture into a 9-inch pie plate and spread, pressing down firmly, so that you have an even layer in the bottom of the plate and about ½ an inch up the sides.
- Freeze the crust while you are preparing the filling.
Keywords: No-Bake Cranberry Cream Pie