• 1 cup dried cranberries 
• 3 tablespoon orange juice 
• 1/4 cup plus 3 tablespoons boiling water, divided 
• 1 envelope (1/4 oz) unflavored gelatin 
• 3 packages (8 oz. each) cream cheese, room temperature 
• 1 tablespoon grated orange zest 
• 1 teaspoon vanilla extract 
• 1 can (14 oz) sweetened condensed milk 
• 2 cups frozen nondairy whipped topping, thawed, divided 
• 1 package (6 oz) 9 inch prepared chocolate crumb pie crust 
• 3 tablespoons unsweetened cocoa powder 
• sugared cranberries and chocolate curs, optional 

In microwave proof bowl combine cranberries with juice; microwave on Hi until juice is warm, 30 - 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 - 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 filling 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 

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