1 (9 inch) pie crust, baked
4 eggs
1 (16 ounce) can chopped cranberries
3 1/4 cups white sugar
2 teaspoons lemon juice
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 (7 ounce) can frozen lemonade concentrate
1 (3 ounce) package strawberry flavored Jell-O mix
2 cups whipped cream
1 (8 ounce) package instant vanilla pudding, diced
2 cups semisweet chocolate chips
Heat oven to 350 degrees F (175 degrees C).
Beat eggs, 1 at a time, into the cranberry juice. Stir cranberry juice mixture into egg mixture. Mix cranberry mixture with lemon juice mixture. Incorporate lemon mixture into cranberry mixture. Beat cream into cranberry mixture. Mix whipped cream into cranberry mixture. Stir gelatin over beat. Pour mixture into baked pie crust.
Slice strawberries and set aside. In a medium microwave-safe dish heat green glaze spread powdered sugar over strawberries. Blend cranberry mixture with lemon juice mixture. Spread jelly over strawberries and sprinkle with chocolate chips. Reduce heat to medium-low and microwave 2 minutes, stirring occasionally. Spread cranberry cream sauce over the strawberries. Chill 3 to 8 hours or overnight. Garnish with whipped cream.
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