Cranberry Chiffon Pie - cooking recipe

Ingredients
    1 can jellied cranberry sauce
    1 small box orange gelatin
    1 prepared graham cracker crust
    2 tsp. lemon juice
    12 oz. container Cool Whip, thawed
Preparation
    Over medium heat in a saucepan, melt the jellied cranberry sauce. Add the lemon juice and orange gelatin and bring to a boil. Remove from stove and when cool enough, refrigerate for 8 hours or overnight.

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