Cranberry Cream Pie

Name Author Other Erin Carter Shirley Ann Carter Clara Dean Patricia Griffin Ethel Heider Ethel Lancaster Martha Tedrow Sara Villat Type Appetizer Dessert Entree Salad Side Dish Soup Ingredients Instructions Warm the orange juice and sugar in a small pot over low heat until the sugar is dissolved. Transfer to a large bowl and refriderate until just cook about 30 minutes. Pulse the cookies and almonds in a food processor until finely ground. Add the butter and pulse to combine. Press the cookie mix evenly into the bottom of a 9 inch springform pan. Clean the food processor and add the creanberries and 1/4 cup of the cool juice mix. Sprinkle gelatin over the remaining juice and let stand for 1 minute. Stir until gelatin dissolves. Add the pureed cranberries and stir to combine. Beat the cream in a medium bowl using a whisk or mixer. Fold the whipped cream into the cranberry mix until well combined. Pour the cranberry cream into the crust. Place on a rimmed baking sheet and refrigerate until set at least 4 hours.