Cranberry Cream Pie

Ingredients:

• 3/4 C. sugar
• 2 t. cornstarch
• 1/4 C. cold water
• 2 C. cranberries
• 1 Pastry Shell, baked or graham cracker crust (9 inches)
• 1 C. confectioner's sugar
• 1 t. vanilla
• 1 C. whipping cream, whipped
• 6 oz. cream cheese, softened

In a saucepan, combine sugar, cornstarch and water until smooth. Add cranberries. Bring to boil; boil and stir for 2 minutes. Reduce heat; cook until berries pop, about 5 minutes. Set aside.
In a mixing bowl, beat cream cheese, confectioners' sugar and vanilla until fluffy. Fold in whipped cream. Spread evenly into pie shell. Top with cranberry mixture.
Chill for at least 4 hours. Store in refrigerator.
 

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