Cranberry Cream Pie
Ingredients
- 2 (8 or 9-inch) pie shells, baked and cooled
- 8 oz. cream cheese, softened
- 16 oz. can jellied cranberry sauce
- frozen whipped topping, thawed
- 1 c. confectioners sugar
- whipped topping, thawed (for garnish)
Directions
- Whip cream cheese until soft and fluffy.
- Beat in confectioners sugar.
- Stir in cranberry sauce; fold in whipped topping.
- Divide filling between the 2 pie shells.
- Freeze.