Cranberry Velvet

Ingredients

    • 1 shortbread pie crust
    • 8 oz cream cheese
    • 1 c whipping cream
    • 1/4 c sugar
    • 1/2 t vanilla
    • 10 fl oz can whole cranberry sauce

Directions

    1. Beat cream cheese until fluffy
    2. Beat cream, sugar and vanilla until soft peaks
    3. Gradually add to cheese beating until smooth and creamy
    4. Fold in cranberry
    5. Freeze 4 hours or until firm. Remove from freezer 15 mins. before serving.

© Lisa Miner 2017