My husband is diabetic, so nearly all the baking I do (not including the orders I ship to eBay customers) is made with Splenda. But artificial sweetener gives me migraines, so the frozen pies are my own "guilty pleasure" when I want dessert.
Frozen CRANBERRY CREAM PIE (no bake)
1 can (14 oz) sweetened condensed milk (i.e. Eagle Brand)
1 14-oz. can whole berry cranberry sauce
1 carton (8 oz) Cool Whip, thawed (I only had light Cool Whip so used that ~ but there's nothing "light" about this dessert, so feel free to use full-flavor Cool Whip instead)
1 graham cracker, chocolate or cookie crust (9 inches)
Optional Garnish: pink or red jelly bellies ~or~ pink or red M&Ms * sprigs of fresh mint
Fold together 2/3 of the Cool Whip and sweetened condensed milk in a large bowl, until thoroughly blended. Then fold in the cranberry sauce and Cool Whip (with a rubber scraper) until thoroughly blended (make sure there aren't any clumps of cranberry sauce).
Spoon into pie crust. Dollop the rest of the Cool Whip around the edges, (or spread it over the entire top) about 6 dollops (1 for each slice) and put a pink or red jelly belly (or pink or red M&M) in the center of each dollop. Freeze until firm, at least 4 hours. (You can certainly serve it sooner, but it won't be frozen ~ in fact, you really should freeze it overnight or even for days, if you want it firm.)
I like it frozen, right from the freezer, but you can also let it thaw for 5-10 minutes before slicing. Looks pretty with a mint sprig on each dollop of Cool Whip.