Creamy Cranberry Ice Cream Pie Recipe
- 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
- 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 lightly browned. Cool on a wire rack.
- 2. 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.
1 piece: 359 calories, 16g fat (9g saturated fat), 40mg cholesterol, 312mg sodium, 52g carbohydrate (30g sugars, 1g fiber), 3g protein.
Reviews for Creamy Cranberry Ice Cream Pie
"This is delicious and easy. Be aware, IT MAKES 2 PIES!!!"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.