Cranberry Cream Pie

Other

Ingredients

2 7/8 Cups heavy cream
1 7/8 packet of gelatin
8 7/8 Ounces pack of frozen cranberries thawed
4 7/8 Tablespoons melted butter
1/2 Cups toasted almonds
5 7/8 Ounces shortbread cookies
1 7/8 Cups sugar
1 7/8 Cups fresh orange juice

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.