Jiffy Butter Crust

FILLING:

1 (8 oz.) pkg. cream cheese, softened
3/4 c. sour cream
1/3 c. granulated sugar
2 lg. eggs
1 tsp. vanilla extract

TOPPING:

3/4 c. granulated sugar
1 tbsp. cornstarch
1 (12 oz.) pkg. fresh or frozen cranberries

Prepare Jiffy Butter Crust. Roll out 1/2 dough; fit into 9 inch pie plate. Place in freezer 10 minutes. Heat oven to 375 degrees.

Prepare Filling: In large bowl with electric mixer at medium speed, beat cream cheese, sour cream and 1/3 cup sugar until well-blended. Beat in eggs and vanilla until blended and smooth. Pour mixture into prepared crust. Bake 30 minutes until cool to touch. Cool on wire rack.

Prepare Topping: In 2 quart saucepan combine 3/4 cup sugar and cornstarch. Stir in 1/4 cup water until blended and smooth. Add cranberries. Cook, stirring frequently, until sugar is dissolved and berries just begin to pop. Reduce heat to low and cook 5 minutes until mixture is thickened and clear. Remove from heat; cool to room temperature, stirring occasionally.

To Serve: Spoon cooled cranberry mixture over cooled pie. Top with fresh or canned (Reddi-Whip) whipped cream.