Holiday Cranberry Cheese Pie Recipe

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3 votes | 9911 views

This has become a family favorite for holidays. I found it in a Taste of Home cookbook. I have changed the recipe to be more diabetic friendly. The original recipe calls for sugar in both layers and I use Splenda in place of sugar and for the jello I use sugar free gelatin. But use sugar if you like.

Prep time:
Servings: 8


Cost per serving $1.15 view details
  • 1 baked 9" deep dish pie shell
  • Cranberry Topping:
  • 1 3oz package sugar free raspberry gelatin
  • 1/3 cup Splenda
  • 1 1/4 cups Cranberry Juice
  • 1 can 8oz jellied cranberry sauce
  • Cheese Filling:
  • 1 3oz package cream cheese, softened
  • 1/4 cup Splenda
  • 1 Tbsp milk
  • 1 Tsp vanilla extract
  • 1/2 cup cool whip


  1. Bake your pie shell according to package directions and set aside to cool completely.
  2. In a mixing bowl mix gelatin and Splenda, set aside.
  3. In saucepan boil cranberry juice, remove from heat and pour over the splenda gelatin mixture, stirring to dissolve. Stir in cranberry sauce until smooth. Chill until slightly thickened.
  4. In a mixing bowl beat cream cheese, splenda, milk and vanilla until well mixed and fluffy. Fold in the whipped topping.
  5. Spread the cheese mixture evenly into the cooled pie shell.
  6. Beat chilled cranberry topping until frothy: pour over the cheese layer.
  7. Chill for at least 6 hours.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 82g
Recipe makes 8 servings
Calories 150  
Calories from Fat 52 35%
Total Fat 5.83g 7%
Saturated Fat 2.93g 12%
Trans Fat 0.0g  
Cholesterol 19mg 6%
Sodium 76mg 3%
Potassium 62mg 2%
Total Carbs 24.37g 6%
Dietary Fiber 0.1g 0%
Sugars 20.34g 14%
Protein 1.75g 3%



  • Salad Foodie
    November 28, 2014
    A layered beauty! I have saved this, and think I might tweak it a little more with fresh cranberries (I am not fond of cranberry sauce in recipes though a small dab on turkey is great!)
    This is a variation
    2 people like this review


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