Filling:

1 pkg. (3 oz.) cream cheese, softened
1/4 c. sugar
1 tbsp. milk
1 tsp. vanilla extract
1/2 frozen whipped topping, thawed
1 pastry shell (1 inch) baked

Cranberry Topping:

1/3 c. sugar
1 1/4 c. cranberry juice

In a mixing bowl, combine gelatin and sugar, set aside. In a saucepan bring cranberry juice to a boil. Remove from heat and pour over gelatin, stirring until dissolved. Stir in cranberry sauce. Chill until slightly thickened.

In another bowl, beat cream cheese, sugar, milk and vanilla until fluffy. Fold in the whipped topping. Spread evenly into pie shell. Beat cranberry topping until frothy. Chill overnight.

Yields 6 to 8 servings.