1 (3 oz.) pkg. raspberry or cranberry orange Jello
1/3 c. sugar
1 1/4 c. cranberry juice cocktail
1 c. fresh cranberries, ground
1 (3 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 tbsp. milk
1 tsp. vanilla
3/4 c. whipped cream
1 (9 inch) pie shell, baked & cooled

In bowl, combine Jello and 1/3 cup sugar. Bring juice to boil. Pour over Jello mixture. Stir until dissolved. Stir in cranberries (ground). Chill until mixture is like unbeaten egg whites. In small mixer bowl, beat cream cheese and 1/4 cup sugar, milk and vanilla until fluffy. Beat whipping cream just to soft peaks, fold into cheese mixture. Place cranberry mixture in ice water, beat until fluffy. Let stand until mixture mounds. Spread cream cheese mixture over bottom of pie shell. Top with remaining mixture. Chill several hours or overnight. Nice for Christmas. (Additional whip cream can be used for garnish.)