Notes: By Nicholas J. Young, Tamaqua. The Times News, PA In a mixing bowl, combine gelatin and sugar; set aside. In a saucepan, bring cranberry juice to a boil. Remove from the heat and pour over gelatin mixture, stirring to dissolve. Stir in cranberry sauce and chill until slightly thickened. Meanwhile, in another mixing bowl, beat cream cheese, sugar, milk and vanilla until fluffy. Fold in the whipped topping and spread evenly into the pie shell. Beat cranberry topping until frothy; pour over filling. Chill overnight. Posted to recipelu-digest by firstname.lastname@example.org (Nadia I Canty) on Mar 6, 1998
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|Serving Size: 1 Serving (722g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 64 (4%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 23.1mg||7 %|
|Sodium 46.5mg||2 %|
|Potassium 278.6mg||7 %|
|Total Carbohydrate 386.5g||114 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 386.3g|
|Protein 2.2g||3 %|
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Calories per serving: 1567
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