Sunny’s Nunya Business Cranberry Fluff Pie

there’s a recipe for no bake cheescake on the cool whip container that is similar to this using cream cheese instead of sweetened condensed milk which makes this liquidy… of course it won’t be sweet so would nee to add powdered sugar or a little bit of the sweetened condensed milk but not a lot

This was one of the pies I served at Thanksgiving. Had 25 people here. the pie was a bonafied hit.  My Aunt walking around the room was saying very loud…”Try this it’s fantastic”. I think one of the reasons it was a hit is because it’s very light…and the cranberries are refreshing and a compliment to the entire dinner. It took like 3 minutes to make and I froze it a week before Thanksgiving. Came out of the freezer and thawed perfectly! This pie will be happening every year.

I haven’t even tried this recipe and I never will because I could tell just by the list of ingredients that it would be disgustingly sweet. And for God’s sake use fresh cranberries and make your own sauce! It takes like 10 minutes to make and I’m sorry but that canned stuff is so vile!

Disgustingly sweet, a waste of time and money! Sounded good on the show but should never have been published let alone on a Cooking show. The sad thing is that it will make me not want to try any of her other recipes.

Reminiscent of orange cranberry muffins. I added the zest of half an orange, used only half a can of sweetened condensed milk, rinsed the jellied whole cranberry sauce under hot water and used berries only, used sugar free whipped topping (which is less sweet). End result is a very tasty and different flavor profile from the normal holiday desserts! Also quite a bit lower in sugar too.

Tasty. A huge hit. If you execute this pie correctly, it’s amazing and a great change from heavy desserts. Strain the cranberries well and freeze pie. Before serving, take the leftover cranberry sauce, mix with sugar and a little water and reduce over medium/lot heat. take pie out frozen and let guests cover their own slice with cooled sauce. People did not expect to like it, now I have to make 2 for Christmas. Great for children with egg and nut allergies. Probably doesn’t travel well but if you are having guests at your home, fantastic and quick make.

This “pie” is very sweet and unnecessary. For those of you who are considering making this, and would like to know more about the flavor/ texture. Here it goes: When I saw this on the Food Network, I could not wait to make this. This pie tastes exactly like Strawberry Yoplait Yogurt on a graham cracker crust. Remember you use the entire tub of whipped topping, so it has a very foamy/ running type of texture. Imagine eating right out of the tub, with a few cranberries sprinkled about. This pie really has no sharp flavor, that is due to the whipped topping masking over the condensed milk, and cranberries. This pie has to remain in the freezer at all times, you may get away with it in the fridge for a bit after you serve it, but then the texture is similar to ice cream that is beginning to melt. This is something a teenager would make and enjoy. I would not recommend a Mature, adult would bring this to a dinner party. You would get more respect bringing an Ambrosia or Pistachio Salad

I loved this recipe. However, when Sunny did the recipe on THE KITCHEN, she had said to freeze it. ( I listened to the show twice to get those directions). Online, it says to refrigerate it, which I did. My family loved it at Thanksgiving. Super easy and of course by a great chef!!!! Thank you.

This pie took me less than 5 minutes to make, you can’t really ask for anything easier. The cranberry sauce that had no liquid to drain did throw me off in the beginning but I just put it a bowl and broke it up with a spoon and then added the rest of the ingredients. Make sure when you fold in the cool whip you don’t over mix. I popped it in the fridge the night before thanksgiving and it came out surprising well, Everyone loved it. It is sweet, but it’s a dessert. The orange juice pairs perfectly with the cranberries and the dessert was light, and was a perfect ending to such a heavy meal. I think it would also be great in the freezer.

I also thought this was way too sweet, and could not drain the cranberries, so just stirred the whole thing in. I thought next time I would add dried cranberries and pecans, and I like the idea of the mascarpone instead of the whipped topping.