This five-ingredient ice cream pie takes
just minutes to assemble. Stir a can of cranberry sauce and a
little orange peel into softened ice cream and spoon into a pie
plate lined with cookie crumbs.
Frozen
Cranberry Pie
- Nonstick spray coating
6 chocolate wafer cookies, finely crushed (about 1/3 cup)
1 quart vanilla low-fat or light ice cream
1 cup whole-berry cranberry sauce
1 teaspoon finely shredded orange peel
Sugared cranberries* (optional)
- Spray a 9-inch pie plate
with nonstick coating. Cover with the crushed cookies. Set aside.
- In a chilled medium mixing
bowl stir the ice cream with a wooden spoon just until softened.
Fold in the cranberry sauce and orange peel until combined. Spoon
mixture into prepared pie plate. Cover and freeze for at least
4 hours or until firm.
- To serve, cut into wedges.
Garnish with sugared cranberries, if desired.
Makes 8 servings.
*Note: To make sugared
cranberries, roll frozen cranberries in sugar.
Make-Ahead Tip: Prepare
pie as directed. Freeze for up to one month.
Nutritional facts per serving:
calories: 176, total fat: 3g, saturated fat: 1g, cholesterol:
11mg, sodium: 83mg, carbohydrate: 36g, fiber: 1g, protein: 2g.
Recipe provided by Better Homes and Gardens - BHG.com a member
of the Home and Family Network for the best of cooking, gardening,
decorating and more. © 2003 Meredith Corporation. All Rights
Reserved.
