1 pkg. (15 oz.) refrigerated pie crust (2 crusts)
1 (3 oz.) orange or strawberry Jello
3/4 c. boiling water
1/2 c. orange juice
1 (8 oz.) can whole berry cranberry sauce
1 c. cold half and half or milk
1 pkg. Jello vanilla instant pudding
1 c. thawed Cool Whip

Prepare pie crust in 9 inch pie pan as directed. Dissolve Jello in boiling water, add orange juice. Let stand until thickened (refrigerate) about 5 minutes. Stir in cranberry sauce. Spoon into pie crust. Chill until set, about 30 minutes.

Pour milk into bowl, add pudding and beat with wire whisk until well blended. Let stand until slightly thickened. Fold in whip cream; gently spread over Jello mixture. Chill until firm, 2 hours.