Cranberry Ice Cream Pie Recipe

2
Cranberry Ice Cream Pie Recipe
Cranberry Ice Cream Pie Recipe photo by Taste of Home
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Cranberry Ice Cream Pie Recipe

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2
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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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + freezing

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

Nutritional Facts

1 piece: 397 calories, 16g fat (10g saturated fat), 28mg cholesterol, 332mg sodium, 59g carbohydrate (34g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Cranberry Ice Cream Pie in Simple & Delicious October/November 2010, p53

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kitzer User ID: 4188178 168082
Reviewed Nov. 25, 2011

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

MY REVIEW
cee-jay User ID: 1579946 105525
Reviewed Nov. 25, 2011

"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"

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