Cranberry Fluff Pie

Submitted by Sister Twelves

3/4 c sugar
2 tsp cornstarch
3/4 c water (or substitute orange juice for a different flavor)
2 c fresh or frozen cranberries
1/2 tsp cinnamon

1. Combine all in medium saucepan. Bring to a boil; boil and stir for 2 minutes.
2. Reduce heat and simmer until berries pop. Set aside to cool.

1 9” pie shell – I like to use a commercial Oreo crust, but this is very good with either a pastry (baked) or graham cracker crust as well.
1 8-oz pkg cream cheese – softened
1 tsp vanilla
1 c confectioners’ sugar
2 c sweetened whipped cream or Cool Whip (I use Cool Whip)

1. In mixing bowl, beat cream cheese and vanilla until smooth. Add powdered sugar and beat until fluffy. Fold in whipped cream or topping.
2. Pour into prepared crust and spread evenly. Top with the cranberry mixture.
3. Chill at least 4 hours or overnight. Store in refrigerator.