For crust: preheat oven to 350 degrees. Combine graham cracker crumbs & coconut sugar. Mix well. Stir in melted shortening. Press mixture into ungreased 9" pie plate. Bake for 10 minutes. Cool completely before filling.

For filling: beat cream cheese until fluffy. Add 8 oz of cool whip & beat until smooth & creamy. Fold in cranberry sauce. Spoon into cooled crust.

Freeze several hours or overnight. To serve, remove from freezer & let stand for 15 minutes, at room temperature. Top pie with remaining 8 oz of cool whip. Cut into wedges with sharp knife.