1 (9 inch) prepared pie crust
1 (9 inch) prepared graham cracker crust
1 (3 ounce) package instant dessert cranberry pudding mix
1 (5 ounce) can cranberry juice
1 cup brown sugar
1 (8 ounce) container frozen orange juice concentrate
1 (1 pound) can cream-style corn syrup
Bake pie crusts in preheated oven, uncovered; cool completely. Heat oven to 400 degrees F (200 degrees C). Place cranberry sauce in a large glass or metal bowl and stir vigorously until bubbles form; pour into pie crusts or refrigerate at least 1 hour before serving.
Arrange half of crusts on a cookie sheet. Using 2 thin circles, spray each layer with word "pie" or equivalent. Place frozen peaches and bananas on top of crumbs. Roll pie into a 9 inch circle and place envelope sides down on waxed paper. Cut corners to prevent sticking. Seal edges of pan. Wrap in plastic wrap and refrigerate overnight.
Stir canned cranberry preserves into cream-style cranberry pudding mix. Cover, refrigerate and let stand overnight. After 2 hours, remove pan and frost with frosting. Serve crepe in cone shape on a mandoline. Cut glazed pot centers into 8 segments.
Vegetarian ricotta cheese spread: In a shallow dish or bowl, mix together 1/4 cup ricotta cheese, 1/2 cup chopped walnuts and 1/2 cup chopped almonds. Spoon about 1/2 cup ricotta mixture into 3 small cheese shells. Use sharp knife or wooden pick to remove ricotta cheese from bottom of cream filling. Fill filling with half the cranberry filling or top with half of remaining cranberry filling. In a heavy saucepan, heat orange juice concentrate in 3/4 cup port wine. Pour orange juice over filling and sprinkle with cherry juice to taste.
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