CRANBERRY CREAM FREEZE

Cranberry Cream Freeze image

Number Of Ingredients 8

Previous Next

2/3 cup Keebler® golden vanilla wafer, finely crushed (about 17 cookies)
1/2 cup chopped pecan
1/2 teaspoon nutmeg
1/4 cup margarine or butter, melted
1 (8-ounce) package cream cheese, softened*
1/4 cup sugar
2 cups vanilla ice cream, slightly softened
1 (16-ounce) can whole cranberry sauce

Steps:

1. In medium bowl toss together cookie crumbs, pecans and nutmeg. Stir in margarine or butter. Press onto bottom of greased 9-inch springform pan. Refrigerate while preparing filling.2. In large mixing bowl beat cream cheese and 1/4 cup sugar on medium speed of electric mixer until fluffy. Add ice cream, 1/4 cup at a time, beating until combined.3. Fold cranberry sauce into ice cream mixture. Spoon over crust. Cover and freeze at least 4 hours or until firm.4. Let stand at room temperature for 10 minutes before cutting. Garnish as desired. Store in freezer.

Nutrition Facts : Nutritional Facts Serves