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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
  • Total Time
    Prep: 35 min. + freezing
  • Makes
    8 servings


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

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