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Cran-Orange Ribbon Dessert

 Cran-Orange Ribbon Dessert
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.
12-15 ServingsPrep: 30 min. Bake: 10 min. + freezing

Ingredients

  • 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

Directions

  • 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.
  • 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.
  • 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.
  • Layer with the remaining ice cream mixture and cranberry mixture.
  • Cover and freeze until firm. May be frozen for up to 2 months.

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Cran-Orange Ribbon Dessert (continued)

Directions (continued)

  • Remove from the freezer about 30 minutes before serving. Yield:
  • 12-15 servings.
Nutritional Facts: 1 serving (1 piece) equals 372 calories, 19 g fat (11 g saturated fat), 60 mg cholesterol, 211 mg sodium, 47 g carbohydrate, 1 g fiber, 5 g protein.