Servings: 8
A swirl of tart cranberries and tangy whipped cream nestles perfectly into a buttery crumb crust for a dessert that’s casual enough for weeknights but fancy enough for a holiday. I like a chocolate crumb crust, but try gingersnaps or the cookie of your choice.
Super easy to make (and I am not a dessert type). I used fresh cranberries, as they are available right now. It was a success.
The crust was delicious & it looked pretty. For me, the sour cream was a bit overpowering even though it was just 1/2 cup. Would try again & either cut down on sour cream or substitute marscapone. Pistachios tasty on top & matched saltiness of crust.
This was delicious. I forgot to put the pistachios on top and I think that would only make it better. I will def steely make this again soon.
Subscribe today and save up to 50%
SubscribeDo you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Already a subscriber? Log in
Write a Review