Cranberry Pie Dip
Serves 1630 mins prep35 mins cook
This fresh Cranberry Pie Dip is quick, can be made ahead of time, and is great for holiday crowds. It is layers of no bake cheesecake, cranberry orange pie filling, and crunchy almonds.
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What you need
Instructions
Instructions Cranberry Pie Filling In a small saucepan add the fresh cranberries, granulated sugar, half of the orange juice, orange zest, vanilla extract, and ground cinnamon. Heat over medium heat for 20 to 25 minutes, whisking frequently, until the cranberries have burst and release their liquid. In a small bowl make a slurry by whisking together the other half of the orange juice and cornstarch. Add the slurry to your cranberry mixture and whisk in until completely incorporated (it will thicken the mixture very quickly). Once the cranberry pie filling mixture has thickened, remove it from the heat. Immediately pour into a heat safe bowl and cover the surface of the filling with plastic wrap. Set aside until room temperature. No Bake Cheesecake In a medium sized bowl whip together the softened cream cheese, whipped cream (Cool Whip), and powdered sugar until light and fluffy (about 3 to 4 minutes). Construct Cranberry Pie Dip Into a serving dish, spread out the no bake cheesecake mixture. Top with cooled cranberry pie filling. Sprinkle almonds over the top and refrigerate for 30 minutes to overnight. Serve cold with dippers.View original recipe