1 (3 oz.) raspberry Jell-O
1/3 c. sugar
1 1/4 c. cranberry juice cocktail
1 c. fresh cranberries, ground
1 (3 oz.) cream cheese, softened
1/4 c. sugar
1 tbsp. milk
1 tsp. vanilla
1/2 c. whipping cream
1 (9") baked & cooled pastry shell

In bowl, combine gelatin and the 1/3 cup sugar. Bring cranberry juice to a boil; pour over the gelatin mixture, stirring to dissolve. Stir in the ground cranberries. Chill until mixture is the consistency of unbeaten egg whites.

Meanwhile, in small mixer bowl, beat cream cheese, the 1/4 cup sugar, milk and vanilla until fluffy. Beat the whipping cream just to soft peaks; fold into cream cheese mixture. Place cranberry mixture in a bowl of ice water; beat until fluffy. If necessary, let stand until mixture mounds. Spread cream cheese mixture over bottom of pie crust. Top with the cranberry mixture. Chill several hours or overnight. Store covered in refrigerator until needed. To serve, pipe additional whipped cream on to of pie; garnish with whole cranberries.