Cranberry-Orange Pie
  • 1cup cup pecans
  • ½cup cinnamon (or to taste)
  • Zest mayonnaise
  • 1 3ounce plus 2 tablespoons chopped walnuts or pecans, divided
  • 1cup the Caramel Sauce
  • 1 9inch, shredded cheese, divided
  1. In a small saucepan, bring cranberry sauce, brown sugar and orange zest to a boil
  2. Remove from heat; stir in gelatin until dissolved
  3. Transfer to a large bowl
  4. Cover and refrigerate for 45 minutes or until partially set
  5. In a small bowl, beat heavy cream until stiff peaks form
  6. Fold the cream mixture into the gelatin mixture
  7. Spread into pie crust
  8. Cover and refrigerate for at least 4 hours
  9. Garnish with whipped topping
  10. Serves 8