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Cranberries: Cranberry Ice Cream Pie

Source of Recipe

BHG


List of Ingredients

• 2 chocolate-flavored crumb pie shells
• 1 quart vanilla ice cream, softened
• 1 16-ounce can whole cranberry sauce
• 1 tablespoon Grand Marnier, orange liqueur, or orange juice
• 1 8-ounce carton frozen whipped dessert topping, thawed
• Additional whole cranberry sauce thinned with orange juice (optional)
• 2 tablespoons toasted sliced almonds



Recipe

1. Place pie shells in freezer while preparing filling. For filling, in a large mixing bowl use a large spoon to stir together softened ice cream, cranberry sauce, and Grand Marnier or orange juice until combined. Spoon filling into chilled pie shells. Freeze at least 4 hours or until firm.
2. Pipe or dollop whipped topping atop pies and sprinkle with almonds. Cover; return to freezer until serving time*. For easier cutting, remove pie from freezer 5 to 10 minutes before serving. To serve, spoon cranberry sauce over each serving, if desired. Makes 12 servings (2 pies).
*Make-Ahead Tip: You may freeze pies wrapped tightly in freezer wrap, for up to 2 months, if desired. To serve, place in refrigerator 10 to 20 minutes before needed.