If you’re wondering about the cranberry sauce used in this pie; you get nice little chunks of berries using a whole berry sauce.
But don’t worry, you may just as well use traditional cranberry sauce, if preferred. It will still turn out awesome! I actually do like the traditional sauce better, so that’s what I’m going with. You will get 8 servings of this recipe but I highly recommend making two pies, if you’re inviting company. Everyone is going to want seconds so this pie will disappear in record time!
Ingredients
1 1/2 cups graham cracker crumbs
3 Tbsp Domino sugar
1/2 cup Kerrygold butter, melted
8 oz. Philadelphia cream cheese, softened
1 (16-oz.) can whole berry cranberry sauce
1 (8-oz.) can crushed pineapple, drained and squeezed dry
1/2 cup chopped walnuts
1 cup Daisy sour cream
2 Tbsp light brown sugar
optional: whipped cream for topping
Instructions:
Mix together graham cracker crumbs, sugar, and butter. Press into bottom and up sides of a 9″ deep-dish pie plate.
Beat cream cheese, cranberry sauce, pineapple, and walnuts until well combined; spoon into pie crust.
Combine sour cream and brown sugar. Spoon over cranberry mixture, cover, and freeze at least 4 hours, or overnight. Thaw 5 minutes before slicing and serving. Top with whipped cream, if preferred.
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Quick tip: This is a great make-ahead choice for a holiday dessert! If it stays in the freezer for that long…