1 (9 inch) pie shell
1 (200 g) can refrigerated breakfast cereal
1 pint frozen fresh cranberry juice concentrate - thawed
Preheat oven to 425 degrees F (220 degrees C).
In a large mixing bowl, combine breakfast cereal, 60 ml of cranberry juice concentrate and cereal (remaining 30 ml). Pour into pastry shell layers and allow to stay in freezer overnight.
Bake in preheated oven for 40 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and bake an additional 35 minutes. Cool in baking oven completely before serving.