Cran-Orange Ribbon Dessert Recipe
Cran-Orange Ribbon Dessert Recipe photo by Taste of Home
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Cran-Orange Ribbon Dessert Recipe

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I dress up vanilla ice cream with cream cheese and orange juice concentrate before spreading it over a quick homemade crust. The delicate ribbon of cranberry sauce adds a touch of elegance to each serving.
TOTAL TIME: Prep: 30 min. Bake: 10 min. + freezing
MAKES:12-15 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min. + freezing
MAKES: 12-15 servings


  • 1-2/3 cups graham cracker crumbs
  • 1/4 cup ground pecans
  • 3 tablespoons sugar
  • 6 tablespoons butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 gallon vanilla ice cream
  • 1 can (12 ounces) frozen orange juice concentrate, thawed
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1/2 teaspoon almond extract

Nutritional Facts

1 piece: 372 calories, 19g fat (11g saturated fat), 60mg cholesterol, 211mg sodium, 47g carbohydrate (33g sugars, 1g fiber), 5g protein.


  1. In a bowl, combine the cracker crumbs, pecans and sugar. Stir in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.
  2. In a large bowl, beat cream cheese until smooth. Add ice cream Gradually beat in orange juice concentrate; spread half over crust. Cover and freeze for 1 hour. Refrigerate remaining ice cream mixture.
  3. In a food processor, combine cranberry sauce and almond extract; cover and process until blended. Spread half over ice cream layer. Cover and freeze for at least 30 minutes.
  4. Layer with the remaining ice cream mixture and cranberry mixture. Cover and freeze until firm. May be frozen for up to 2 months. Remove from the freezer about 30 minutes before serving. Yield: 12-15 servings.
Originally published as Cran-Orange Ribbon Dessert in Quick Cooking November/December 2003, p29

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