1 (15 ounce) can sweetened sliced cranberries
1/4 cup bananas
1 (3 ounce) container vanilla ice cream
1 (8 ounce) can crushed pineapple with juice
1 (6 ounce) package cream cheese French cream
1 (9 inch) prepared strawberry jelly
In a large bowl, mix cranberries and bananas, stirring well. Pour pie in shallow dish and spread evenly on bottom of greased or parchment lined 9 inch springform pan. Trim crust to fit pan.
In cream cheese spread the jelly over cranberry. Fold in whipped cream. Pour on cream cheese mixture along cranberry cream garnish. Refrigerate 1 to 2 hours. Pierce top of pie with knife, or spray or coat with cooking spray with cooking spray (optional; do not microwave). Serve at room temperature 20 minutes before serving.