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Cranberry Ice Cream Pie

 Cranberry Ice Cream Pie
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
8 ServingsPrep: 25 min. + freezing


  • 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


  • 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.

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Cranberry Ice Cream Pie (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.