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Cran-Orange Ribbon Dessert

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.
  • Total Time
    Prep: 30 min. Bake: 10 min. + freezing
  • Makes
    12-15 servings

Ingredients

  • 1-2/3 cups graham cracker crumbs
  • 1/4 cup ground pecans
  • 3 tablespoons sugar
  • 6 tablespoons butter, 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 (14 ounces) whole-berry cranberry sauce
  • 1/2 teaspoon almond extract

Directions

  • In a bowl, combine the cracker crumbs, pecans and sugar. Stir in butter until crumbly. 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 bowl, beat cream cheese until smooth. Add ice cream 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, combine cranberry sauce and almond extract; cover and process until blended. Spread half over ice cream layer. Cover and freeze for at least 30 minutes.
  • Layer 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.
Nutrition Facts
1 piece: 372 calories, 19g fat (11g saturated fat), 60mg cholesterol, 211mg sodium, 47g carbohydrate (33g sugars, 1g fiber), 5g protein.

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