Cranberry Pie

Cranberry Pie

1 (15 oz.) pkg. refrigerated pie crusts

1 (3 oz.) pkg. raspberry Jell-O

3/4 c. boiling water

1/2 c. orange juice

1 (16 oz.) can cranberry sauce (whole berry)

1 tsp. orange peel, grated

1 (4 oz.) pkg. vanilla instant pudding & pie filling

1 c. cold Half and Half

1 c. Cool Whip, thawed

Preheat oven to 450 degrees. Prepare and bake 1 (9-inch) pie crust according to package directions.Dissolve gelatin in boiling water; add orange juice. Chill until thickened, but not set. Stir in cranberry sauce and orange peel. Spoon into pie crust. Chill 30 minutes or until just set.Mix pudding mix with Half and Half until smooth; fold in whipped topping. Spread over gelatin mixture.Chill 2 hours or until firm. Garnish with whipped topping, red currents and fresh mint, if desired. Serves 6 to 8.Variations: Substitute orange or any other red flavor gelatin for raspberry. Substitute milk for Half and Half.