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.
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VERIFIED BY Taste of Home Test Kitchen
- 1-2/3 cups graham cracker crumbs (about 26 squares)
- 1/4 cup ground pecans
- 3 tablespoons sugar
- 6 tablespoons butter or margarine, 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 (16 ounces) whole-berry cranberry sauce
- 1/2 teaspoon almond extract
- In a bowl, combine the cracker crumbs, pecans and sugar. Add butter; mix well. 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 mixing bowl, beat cream cheese until smooth. Add ice cream; mix well. 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 or blender, process the cranberry sauce and almond extract until blended; spread half over ice cream layer. Cover and freeze for at least 30 minutes. Spread with the remaining ice cream mixture and cranberry mixture. Cover and freeze until firm. May be frozen for up to 2 months. Remove from the freezer about 30 minutes before serving. Yield: 12-15 servings.
Originally published as Cran-Orange Ribbon Dessert in Quick Cooking November/December 2003, p29