Cranberry Pie

 

1 prepared pie crust

1 (3 oz) pkg raspberry jello

3/4 c. hot water

1/4 c. orange juice

1 (14 oz) can jellied cranberry sauce

1 (6 oz) instant vanilla pudding

2 1/2  c. milk or half and half

Whipping cream

Dissolve jello in water. Add orange juice. Mix in cranberry sauce. Let sit 20 minutes. Then pour into pie crust. Let set in refrigerator. 

Combine pudding and milk. Beat until thick. Layer on top of set jello mixture. Refrigerate. Top with whipping cream before serving.

Millionaire Cranberry Salad

First, make Cranberry Sauce:

• 3 cups fresh cranberries
• 3/4 cup sugar
• 1 cup water
• 1 cinnamon stick

Combine ingredients in saucepan over medium heat.
Bring to a boil, reduce heat and simmer 10 minutes, uncovered.
Remove from heat, and cool completely. (Discard stick.)

Ingredients:

• 2 cups plain greek yogurt
• 2 cups pineapple tidbits, well drained
• 2 cups mini marshmallows
• 1 cup chopped pecans, optional
• 2 cups flaked coconut

Add ingredients with 1 1/2 cups of the cranberry mixture. Stir well. Before serving refrigerate 4 hours or overnight.

Sweet Potato Casserole

3 lbs sweet potatoes, peeled and cut into cubes
1/2 cup brown sugar
1/3 cup butter, softened
1/2 t vanilla extract
3/4 cup chopped pecans, divided
1/4 t cinnamon
salt and pepper
2 cups mini marshmallows

Preheat oven to 375 degrees. Grease a 9x13 pan.
Place sweet potatoes in a pot of boiling water. Simmer for 15 minutes or until fork tender. Drain.
Mash the sweet potatoes, with butter, sugar, vanilla, cinnamon, salt and pepper.
Fold in half of the pecans, and spread into prepared pan.
Sprinkle with marshmallows, and the remaining pecans.
Bake for 25 minutes or until marshmallows are golden brown, and potatoes are heated through.