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Creamy Cranberry Ice Cream Pie

 Creamy Cranberry Ice Cream Pie
Vanilla ice cream and vanilla pudding make a creamy, delicious duo in this festive pie. Cranberry sauce adds the right balance of tartness and sweetness for a flavor combination that's sure to wow. —Mary LaJoie, Glenoma, Washington
8 ServingsPrep: 35 min. + freezing


  • Pastry for single-crust pie (9 inches)
  • 1-1/4 cups jellied cranberry sauce
  • 2 cups vanilla ice cream, softened
  • 1/4 cup thawed orange juice concentrate
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1/2 cup heavy whipping cream
  • Ground nutmeg


  • 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 lightly browned. Cool on a wire rack.
  • Spread cranberry sauce over bottom of pie crust; set aside. In a
  • large bowl, combine the ice cream, juice concentrate and pudding
  • mix. In a small bowl, beat cream until soft peaks form; fold into
  • ice cream mixture. Pour over cranberry sauce; sprinkle with nutmeg.
  • Freeze until firm. Remove from the freezer 15 minutes before
  • slicing. Yield: 8 servings.
Nutritional Facts: 1 piece equals 359 calories, 16 g fat (9 g saturated fat), 40 mg cholesterol, 312 mg sodium, 52 g carbohydrate, 1 g fiber, 3 g protein.

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Creamy Cranberry Ice Cream Pie (continued)

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