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Cranberry Ice Cream Pie Recipe

Cranberry Ice Cream Pie Recipe photo by Taste of Home

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This recipe was one my mother served many times during the year, but always at Thanksgiving and Christmas. It became everyone’s special treat.—Geordyth Sullivan, Miami, Florida

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Cranberry Ice Cream Pie Recipe

Prep: 25 min. + freezing

Yield: 8 Servings

25 25

Ingredients

Pastry for single-crust pie (9 inches)
3/4 cup cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
3 cups vanilla ice cream, softened
1 can (14 ounces) jellied cranberry sauce, cut into slices
2 cups whipped topping
Red food coloring, optional

Directions

Line a 9-in. pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in ice cream. Arrange half of the cranberry slices in the crust. Spread with half of the ice cream mixture; repeat layers.
Cover and freeze for at least 2 hours or until firm. In a small bowl, tint whipped topping with red food coloring if desired. Just before serving, spread over pie. Yield: 8 servings.

Nutritional Facts 1 piece equals 397 calories, 16 g fat (10 g saturated fat), 28 mg cholesterol, 332 mg sodium, 59 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Cranberry Ice Cream Pie in Simple & Delicious October/November 2010, p53

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Cranberry Ice Cream Pie

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Reviewed on Nov. 25, 2011 by kitzer

cee - jay ~~ Don't serve him any!! Just eat it all in front on him and enjoy!! Or, trade him in!! LOL

Reviewed on Nov. 25, 2011 by cee-jay

This looks good but DH does not like any red foods. I'd like to make with something that isn't red but need some help with suggestions. Any comments? Thanks