I don't know if one of these might be the recipe you are looking
for, but I will post both of them for you.

Cranberry Torte

1 1/2 C graham cracker crumbs (at least 1/2 C from cinnamon
graham crackers)
1/2 C chopped pecans
1/2 C sugar
6 T butter or margarine, melted
1 1/2 C ground fresh cranberries (about 2 C whole berries)
1 C sugar
2 egg whites, room temperature
1 T frozen orange juice concentrate, thawed
1 tsp vanilla
dash of salt
1 C whipping cream, whipped
Glaze (see next recipe)

Combine crumbs, pecans, 1/2 C sugar & butter (or margarine).
Press into a 8 1/2 in. or 9 in. springform pan; chill.
In a food processor, chop whole berries until coarse; add
1 C sugar, let stand 5 minutes only. Add unbeaten egg whites,
orange juice concentrate, vanilla & salt. Whirl in processor
until thick.
(If you do not have a food processor, follow these directions:
In a large mixer bowl, combine cranberries & 1 C sugar, let
stand 5 min. only. In another bowl, beat egg whites, orange
juice concentrate, vanilla & salt until stiff peaks form.)

Fold whipped cream into berry mixture. Pour into crust. Freeze
until firm. When ready to serve, spread glaze on center of
torte but not to edge. Cut into wedges.

Glaze

1/2 C sugar
1 T cornstarch
3/4 C fresh cranberries
2/3 C water

Combine all ingredients in saucepan; cook until bubbly, thickened
and clear. Stir until cranberries pop. Cool to room temperature.
DO NOT chill.

Serving tip: Slice a whole, unpeeled orange into slices like
wheels, then into fourths. Place oranges on top of torte with
points of quarters pointing toward center. Spread center w/glaze.

Frozen Cranberry Velvet Pie

1 1/4 C vanilla crushed vanilla wafers
6 T butter, melted
1 C whipping cream
1/4 C sugar
1/2 tsp vanilla
1 pkg (8 oz) cream cheese
1 can (1 lb) whole cranberry sauce (or cranberry orange relish)

Combine crumbs and melted butter; press firmly onto bollom &
sides of 9 in. pie plate. Chill until firm. Beat cream cheese
until fluffy. Combine whipping cream, sugar, & vanilla, whip
until thickened but not stiff. Gradually add to cream cheese,
beating until smooth & creamy. Fold in cranberry sauce, reserving
a few whole cranberry for garnish. Spoon into crust; freeze
until firm. REmove from freezer 10 minutes before serving. Top
with additional whipped cream & reserved cranberries.

Prepare a supply of cranberry pies as much as a month in advance
& keep frozen until used.