1. Mix the gelatin and 1/3 cup sugar in a small bowl. In a small saucepan, bring the cranberry juice to a boil over medium heat. Remove from heat, add the gelatin mixture and stir until the gelatin dissolves. Pour into a small bowl and chill until the mixture is slightly thickened.

2. Combine the remaining 1/4 cup sugar, the cream cheese, milk and vanilla in a large bowl. Beat with an electric mixer set at high speed until light and fluffy.

3. Whip the cooled gelatin mixture with a whisk and then add to the cream cheese mixture. Whisk until smooth. Reserve 1/2 cup of the whipped topping; fold the remaining topping into cream cheese mixture.

4. Spread the cranberry sauce over the bottom of the piecrust. Spread the cream cheese mixture on top. Chill for 3 hours or longer.

5. Cut the pie into 8 slices and arrange on dessert plates. Top each slice with a dollop of reserved whipped topping.

Tip: Spreading the Cranberry Sauce
To spread the jellied cranberry sauce evenly over the piecrust, place it in a bowl and  mash  with a fork, then stir or whisk until it has a jellylike consistency.