CRANBERRY ICE CREAM PIE

Cranberry Ice Cream Pie image

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

Time 25m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

Pastry for single-crust pie (9 inches)
3/4 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

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.