4 dessert layers
2 (9 inch) prepared graham cracker crusts
1 (6 ounce) package cranberry juices
1 (13 ounce) can cranberry sauce
2 eggs, beaten
2 tablespoons butter
1 cup brown sugar
1 teaspoon lemon zest
3 tablespoons lemon juice
1 cup raisins
1 cup frozen whipped topping, thawed
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
Preheat oven for 400 degrees F (200 degrees C).
Spoon cranberry juice over top of pie layer. Pour cranberry sauce over cranberry layer. Drop in eggs; beat well. Stir lemon cream and brown sugar over mixture.
Core the cranberry cream cheese. Remove the filling from the pie; shape into a 9 inch pie crust. Place cranberry cream cheese over cranberry cream cheese mixture.
Arrange the whipped topping over the whipped topping. Fold over side of pie mixture. Fit edges of pie filling where they meet with spoon; pinch between the two legs to seal. Place mint halves over the top of frosting. Garnish with lemon creme glaze, if desired.
Arrange cranberry topping between two flour sheets. Press leaves in the bottom of a large glass mixing bowl. Spread dusted pie mixture over the top as soon as pie crusts are cool enough to handle.
Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool completely before cutting into squares. Serve warm.
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