No Bake Cranberry 
Orange Cheesecake

Ingredients

• 1 cup dried cranberries
• 3 tablespoons orange juice
• ¼ cup plus 3 tablespoons boiling water, divided
• 1 envelope (¼ oz.) unflavored gelatin
• 3 packages (8 oz. each) cream cheese, room temperature
• 1 tablespoon grated orange zest
• 1 tablespoon vanilla extract
• 1 can (14 oz.) sweetened condensed milk
• 2 cups frozen non dairy whipped topping, thawed, divided
• 1 package (6 oz.) 9 inch prepared chocolate crumb pie crust
• 3 tablespoons unsweetened cocoa powder
• sugared cranberries and chocolate curls (optional)

Method

In microwave proof bowl combine cranberries with juice; microwave on Hi until juice is warm, 30 to 60 seconds; set aside. In bowl combine 1/4 cup boiling water with gelatin until dissolved; set aside. In bowl with mixer at high speed beat cream cheese until fluffy, 3 to 4 minutes. Meanwhile, stir zest and extract into milk. Beat milk mixture, 1/2 cup at a time, into cream cheese; beat in reserved gelatin mixture. Stir in reserved cranberry mixture. fold in 1/4 cup whipped topping. Pour 4 cups into crust. Press plastic wrap against surface of filling in crust and remaining filling; refrigerate until mixture begins to set, about 30 minutes. Mound remaining filling over top of pie. cover; refrigerate at least 6 hours or overnight. In small bowl combine cocoa powder with remaining boiling water until smooth; cool 5 minutes. Fold in remaining topping. If desired transfer to pastry bag fitted with star tip. Pipe rosettes or mound around edges of pie. Garnish with cranberries and chocolate, if desired.

Yield: 12 servings