Ingredients
1 package (3 ounces) orange-flavored gelatin
1 cup boiling water
1 can (1 pound) jellied whole cranberry sauce
3/4 cup chopped walnuts
1 baked 9-inch crumb crust or pastry shell
1/2 cup heavy cream
Method
Place the gelatin powder in a medium bowl. Pour in the boiling water and stir until the gelatin dissolves completely. Add the jellied cranberry sauce and mix until smooth and evenly combined. Chill the mixture, stirring occasionally, until it begins to thicken slightly.
Once slightly thickened, set the bowl over a larger bowl of ice to keep it cool and beat the mixture with a rotary or electric beater until it becomes light, fluffy, and holds tracks from the beaters. Gently fold in the chopped walnuts, then spoon the mixture into the prepared baked 9-inch crumb crust or pastry shell.
Refrigerate the pie until fully set, about 3 to 4 hours. Before serving, whip the heavy cream until soft peaks form and spread it over the top of the pie.