6 oz ready shortbread crust
8 oz pk cream cheese — softened
1 pt whipping cream
1/4 c sugar
1/2 ts vanilla extract
16 oz whole berry cranberry sauce
In a large mixing bowl, beat cream cheese until fluffy. In small mixer
bowl, beat whipping cream, sugar and vanilla until soft peaks form.
Gradually add to cream cheese, beating until smooth and creamy. Set
aside a few whole cranberries from sauce for garnish. Fold remaining
sauce into whipped mixture. Spoon into pie crust. Freeze 4 hours
until firm. Ganrish with reserved berries. Remove from freezer 15
minutes before serving.