Total Calories: 441
Combine cornflakes and butter. Press mixture into lightly greased 9-inch pie pan. Bake at 350° for 8 minutes. Cool. Beat cream cheese; fold in whipped topping. Mash cranberry sauce. Fold into cream cheese mixture. Spoon mixture into crust. Freeze. Remove from freezer 15–20 minutes before serving. Garnish with whipped topping.
Editor's Extra: For a sweeter crust, I like to add 1/4 cup sugar to the crushed cornflakes—or use frosted flakes.
This Frosty Cranberry Pie recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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