Directions

• In a small bowl, combine the cookie crumbs, sugar and butter; press
• onto the bottom of a 9-in. springform pan coated with cooking spray.
• Freeze for 1 hour or until firm.
• In a small saucepan, combine the cranberries, brown sugar, orange
• juice and cloves. Cook over medium heat for 10-15 minutes or until
• berries pop, stirring occasionally. Cool slightly. Transfer to a
• food processor; cover and process until blended. Refrigerate for 30
• minutes or until chilled, stirring occasionally.
• In a large bowl, combine ice cream and orange peel. Spread half over
• the crust; gently spread cranberry mixture over ice cream. Freeze
• for 30 minutes or until firm; freeze remaining ice cream mixture.
• Soften remaining ice cream mixture; spread over cranberry layer.
• Cover and freeze for 6 hours or until firm. Remove from the freezer