Creamy Cranberry Ice Cream Pie Recipe

5 1 1
Creamy Cranberry Ice Cream Pie Recipe
Creamy Cranberry Ice Cream Pie Recipe photo by Taste of Home
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Creamy Cranberry Ice Cream Pie Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. + freezing

Ingredients

  • 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

Directions

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.
Originally published as Cranberry Ice Cream Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p124

Nutritional Facts

1 piece: 359 calories, 16g fat (9g saturated fat), 40mg cholesterol, 312mg sodium, 52g carbohydrate (30g sugars, 1g fiber), 3g protein.

  • 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.
Originally published as Cranberry Ice Cream Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p124

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rbarton User ID: 3514325 191893
Reviewed Dec. 29, 2012

"This is delicious and easy. Be aware, IT MAKES 2 PIES!!!"

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