This No-Bake Cranberry Cream Pie couldn’t be any easier to make!

Strapped for time – but you’ve been given the assignment of bringing a dessert to your family’s Thanksgiving celebration? Make our easy, creamy and delicious No-Bake Cranberry Cream Pie!

This pie is about as quick and simple as it gets! Three ingredients: softened cream cheese, whole berry cranberry sauce and whipped topping are mixed together – then piled into a graham cracker crust.

Freeze your No-Bake Cranberry Cream Pie overnight – then soften for about thirty minutes before serving.

This No-Bake Cranberry Cream Pie has a sweet-tart flavor that is light and refreshing, and very delicious after a heavy, filling Thanksgiving dinner! The texture of the pie gets softer and creamier the longer it is out of the freezer, or you can enjoy it with more of a frozen consistency.

For a super timesaver, you can prepare this No-Bake Cranberry Cream Pie using all store-bought ingredients as written below. But, if you prefer, you can make the cranberry sauce, whipped cream and graham cracker crust (see below in the recipe notes) from scratch.


  • 2 8-ounce packages cream cheese, softened
  • 1 14.5-ounce can whole berry cranberry sauce
  • 1 12-ounce container frozen whipped topping, thawed (Or 1 1/2 cups heavy cream, whipped)
  • One pre-made graham cracker 9” crust (or homemade, see Notes below)


  1. Place softened cream cheese in a stand mixer with paddle attachment and beat until smooth and fluffy, about a minute.
  2. Remove cranberry sauce to a bowl, chop up slightly with a fork, and microwave on a low setting for 30 seconds to a minute. You want it to soften up and start to break down but not melt.
  3. ...............................

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