AMARETTO FRUIT CREAM PIE

9" graham cracker pie shell

12 oz. pkg. pitted prunes

1 cup Amaretto*

1/4 cup sugar

1 pint heavy cream

1 oz. envelope plain gelatin

2 tab. water

sweetened whipped cream or whipped topping

Soak prunes overnight in Amaretto. Cook over med. heat until prunes are done. Cool and puree in blender until smooth. Dissolve gelatin in 2 tab. water. Add to prune mixture and puree until smooth. Whip cream with an electric mixer adding sugar, a tab. at a time, until peaks form. Gently fold in prune mixture; spoon into pie shell and chill at least 4 hours. Top with sweetened whipped cream or topping, if desired. *If Amaretto is not available, substitute 1 cup port wine and 1 tea. almond extract. The taste differs, but makes a comparable pie filling.

CRANBERRY VELVET PIE

9” pie shell, baked

8 oz. pkg. cream cheese, softened

1 cup (1/2 pint) whipping cream

¼ cup sugar

½ tea. vanilla extract

16 oz. can whole berry cranberry sauce

In large bowl beat cream cheese until fluffy. In small bowl beat whipping cream, sugar and vanilla until soft peaks form. Gradually add to cream cheese, beating until smooth and creamy. Set aside a few whole cranberries from sauce for garnish. Fold remaining sauce into whipped mixture. Spoon into pie shell. Freeze 4 hours or until firm. Garnish with reserved berries. Remove from freezer 15 min. before serving.