1 (15 oz.) pkg. refrigerated pie crusts
1 (3 oz.) pkg. Jello brand flavor gelatin dessert
3/4 c. boiling water
1/2 c. orange juice
1 (16 oz.) can whole berry cranberry sauce
1 tsp. grated orange peel
1 (4 oz.) pkg. Jello vanilla flavor instant pudding and pie filling
1 c. cold half and half
1 c. Cool Whip, non-dairy whipped topping, thawed

Preheat oven to 450 degrees. Prepare and bake 1 (9 inch) pie crust according to package directions. On lightly floured surface, roll out remaining pastry. Cut into leaf shapes with small cookie cutter. Bake 8 minutes or until golden brown. 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. Arrange pastry leaves around rim of pie. Chill 2 hours or until firm. Garnish with additional whipped topping, red currants and fresh mint, if desired.

Preparation time: 25 minutes plus chilling. 6 to 8 servings.

Variations: Substitute orange or any other red flavor gelatin for raspberry. Substitute milk for half and half.