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Transform ice cream into a berry dessert by adding cranberry sauce.

Cranberry Ice Cream Pie

2 chocolate-flavored crumb pie shells
1 quart vanilla ice cream, softened
1 (16-ounce) can whole cranberry sauce
1 tablespoon Grand Marnier, orange liqueur, or orange juice
1 (8-ounce) carton frozen whipped dessert topping, thawed
Additional whole cranberry sauce thinned with orange juice (optional)
2 tablespoons toasted sliced almonds

1. Place pie shells in freezer while preparing filling. For filling, in a large mixing bowl use a large spoon to stir together softened ice cream, cranberry sauce, and Grand Marnier or orange juice until combined. Spoon filling into chilled pie shells. Freeze at least 4 hours or until firm.
2. Pipe or dollop whipped topping atop pies and sprinkle with almonds. Cover; return to freezer until serving time*. For easier cutting, remove pie from freezer 5 to 10 minutes before serving. To serve, spoon cranberry sauce over each serving, if desired.

Makes 12 servings (2 pies).

*Make-Ahead Tip: You may freeze pies wrapped tightly in freezer wrap, for up to 2 months, if desired. To serve, place in refrigerator 10 to 20 minutes before needed.

Nutritional facts per serving: calories: 345, total fat: 16g, saturated fat: 4g, cholesterol: 20mg, sodium: 232mg, carbohydrate: 49g, fiber: 1g, protein: 3g, vitamin A: 5%, vitamin C: 2%, calcium: 5%, iron: 4%.

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. © Copyright 2003 Meredith Corporation. All Rights Reserved.