No Bake Cranberry Pie

Instructions

1. Place shortbread cookies in a food processor and process until you have fine crumbs. Add melted butter and sugar and pulse a few more times.
2. Press the crumb mixture into a 9" pie plate and refrigerate while you make the filling.
3. Bring cranberries, sugar, and orange juice to a boil in a medium saucepan. Reduce heat to a simmer and cook 8-10 minutes or until the cranberries are done popping and are cooked. While the cranberries are still hot, strain through a mesh strainer.
4. Stir the gelatin into the warm strained cranberries. Cool to room temperature on the counter (about 1 hour). Do not refrigerate.
5. Once the cranberry mixture is cooled, whip the heavy cream and powdered sugar in a bowl until stiff peaks form. Fold the whipped cream into the cranberry mixture.
6. Spread into the prepared crust and refrigerate until at least 4 hours or until set.
7. Garnish with additional whipped cream and sugared cranberries if desired.