CRANBERRY ICE CREAM PIE
This recipe was one my mother served many times during the year, but always at Thanksgiving and Christmas. It became everyone's special treat.-Geordyth Sullivan, Miami, Florida
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- 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 golden brown. Cool on a wire rack., 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., 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.
Nutrition Facts : Calories 397 calories, Fat 16g fat (10g saturated fat), Cholesterol 28mg cholesterol, Sodium 332mg sodium, Carbohydrate 59g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
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