Cranberry Sunshine Pie 1 10-inch baked pie crust

Three layers for filling: Cranberry filling, lemon filling, and
cloud filling (recipes follow). Cranberry Filling:

1/4 cup sugar
1 envelope unflavored gelatin
1/2 cup cranberry juice
1 16-ounce can jellied cranberry sauce
1/4 teaspoon orange zest

In medium saucepan, mix sugar and gelatin; add juice. Cook and
stir until gelatin is dissolved; stir in cranberry sauce and zest.
Continue to cook and stir until well blended. Remove from heat;
chill until slightly thickened. Lemon Filling:

3/4 cup sugar
1/4 cup cornstarch
dash of salt
1 cup hot water
2 egg yolks, slightly beaten
1/4 cup lemon juice
1 tablespoon butter
1/2 teaspoon grated orange zest
1/2 teaspoon grated lemon zest

In medium saucepan, combine sugar, cornstarch and salt. Add hot
water. Cook over medium heat, stirring until thickened. Stir part
of hot mixture gradually into egg yolks. Return egg mixture to
saucepan; stir to blend. Cook and stir on low heat 2 minutes.
Remove from heat; stir in lemon juice, butter and grated zest.
Spoon filling into baked pie shell. Cloud Filling:

3 ounces cream cheese, softened
1/4 cup powdered sugar
2 teaspoons milk
1 teaspoon vanilla extract
1 cup whipped topping

In small bowl, combine cream cheese, powdered sugar, and milk.
Beat at low speed until blended. Add vanilla and whipped topping.
Beat until blended. Carefully spread over lemon filling.

Beat cranberry filling until frothy; pour over cloud filling. Chill
several hours or overnight. Garnish with additional whipped topping,
cranberries and mint leaves.