Cranberry Chiffon Pie

Using a mysterious non-dairy topping brand.

Ads for Dzert Whip appear in newspapers between 1961 and 1967, with one mention in a recipe from 1973. That said, I’m not entirely sure what it was made from. The impression that I get from the advertisements is it’s a non-dairy liquid that you whip up.

For the record, while this ad promises us that Dzert Whip is calorie friendly because it’s only 13-3/4 calories per tablespoon, checking the label on a can of spray whipped cream will reveal that cream is 15 calories per two tablespoons.

For more on Ocean Spray, see the post for cranberry corn muffins; for more on cranberries, see the post for whole cranberry sauce.

From the box of F.J. from Sun City, Arizona. Some cards suggest a family history in Missouri and Kansas.

Cranberry Chiffon Pie

1 cup Ocean Spray Cranberry Juice Cocktail
1 pkg. Strawberry Chiffon Pie Filling Mix
1/3 cup sugar
1 9″ pie shell, baked, or graham cracker crust
3/4 cup (6 oz.) Dzert Whip, whipped

Chill 1/2 cup cranberry juice. Heat remaining half-cup to boiling. Add to pie filling mix in a large mixing bowl and stir well. Add the chilled cranberry juice and beat vigorously with rotary beater or electric mixer on high speed until mixture is very foamy. Add sugar and beat until mixture stands in peaks.

Spoon into cooled pie shell. Chill until set, about 2 hours. Serve with whipped Dzert Whip.

Presto Food Products, Inc.
1602 Forest Ave., K.C., Mo.

8 servings.

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