No Bake Cranberry Cream Pie

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This No Bake Cranberry Cream Pie brings together tart cranberries, cream cheese, and whipped topping in a cool, refreshing dessert.

Prep Time20

Cook Time0

Chill Time6

Total Time6 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 306kcal

Place the graham crackers and brown sugar in a food processor and process on high speed until the graham crackers become fine crumbs. Go to low speed, and slowly pour in the melted butter until the crumbs start to clump together. Give the crumbs a stir.
Grease a 9-inch pie dish with butter or shortening, and press the crumbs firmly into the bottom and up the sides. Place the crust in the freezer for 15-20 minutes or until it becomes firm.

In a large mixing bowl, if adding the orange zest, use your fingers to rub the orange zest into the sugar until it is fragrant. Add the cream cheese, and use an electric mixer to blend the cream cheese and sugar together until smooth. Blend in the can of whole cranberry sauce until it is well combined. Fold in the thawed whipped topping completely.
Spoon the cranberry cream filling into the frozen crust, and spread it out evenly. Cover the pie with plastic wrap and chill it in the refrigerator for 6 hours or overnight. Top the pie off with more whipped cream and cranberries, if desired, and serve chilled.

You can use 3 cups of homemade whipped cream instead of Cool Whip.

Dark or light brown sugar can be used for the crust.

Keep the dessert covered with plastic wrap, and store it in the refrigerator for up to 3 days.