CranberryIce Cream Pie
Serves8
Pastry for Single-Crust Pie (9-Inch)
Cup Cold 2% Milk
1 Package (3.4 Ounces) Instant Vanilla Pudding Mix
3 Cups Vanilla Ice Cream, Softened
1 Can (14 Ounces) Jellied Cranberry Sauce, Cut Into Slices
2 Cups Whipped Topping
Red Food Coloring, Optional
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Line a 9-inch pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450F for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
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In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in ice cream. Arrange half of the cranberry slices in the crust. Spread with half of the ice cream mixture; repeat layers.
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Cover and freeze for at least 2 hours or until firm. In a small bowl, tint whipped topping with red food coloring if desired. Just before serving, spread over pie.
Recipe & Photo Credit: Taste of Home: Simple & Delicious Magazine
Oh my, this looks delicious. My husband is such a sucker for jellied cranberry sauce (two days of cooking for thanksgiving, and my husband's favorite thing is the can of cranberry sauce!) that I'm going to try this one.
Thanks!