From Paulette Vickery's Recipe Collection

JELLO: CRANBERRY PIE

fruits, pies

2 each pie crusts, 9 inch
1 pkg cranberry gelatin, small
3/4 cup boiling water
1/2 cup orange juice
1 can cranberry sauce, 8oz
1 teaspoon grated orange rind
1 cup cold milk
1 pkg french vanilla pudding small
1 cup cool whip
1 single frosted cranberries optional

Bake 1 pie crust in pie pan, then cool. Cut out leaf shapes from remaining pie crust, using small cookie cutter. Place on ungreased baking sheet. Bake at 450 degrees, 8 minutes, or until golden, then cool. Dissolve gelatin in boiling water, then add orange juice. Place bowl in larger bowl of ice and water. Let stand stirring occationally, until slightly thickened, about 5 minutes. Stir in whole or jellied cranberry sauce, and orange rind. Spoon into baked pie crust, and chill just until set, about 30 minutes. Pour milk into medium bowl. Add pudding mix, and beat with a wire whisk until well blended, 1-2 minutes. Let stand 2 minutes, or until slightly thickened. Fold in cool whip, and gently spread over gelatin mixture. Place baked pastry leaves around rim of pie. Chill until firm, about 2 hours. Garnish with additional cool whip and frosted cranberries if desired.

Yield: 8 servings




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