Frozen Cranberry Pie
This five-ingredient ice cream pie takes just minutes to assemble. Stir a can of cranberry sauce and a little orange peel into softened ice cream and spoon into a pie plate lined with cookie crumbs.
Nonstick spray coating
6 chocolate wafer cookies, finely crushed (about 1/3 cup)
1 quart vanilla low-fat or light ice cream
1 cup whole-berry cranberry sauce
1 teaspoon finely shredded orange peel
Sugared cranberries* (optional)
- Spray a 9-inch pie plate with nonstick coating. Cover with the crushed cookies. Set aside.
- In a chilled medium mixing bowl stir the ice cream with a wooden spoon just until softened. Fold in the cranberry sauce and orange peel until combined. Spoon mixture into prepared pie plate. Cover and freeze for at least 4 hours or until firm.
- To serve, cut into wedges. Garnish with sugared cranberries, if desired.
Makes 8 servings.
*Note: To make sugared cranberries, roll frozen cranberries in sugar.
Make-Ahead Tip: Prepare pie as directed. Freeze for up to one month.
Nutritional Information Per Serving (1/8 of recipe): calories: 176, total fat: 3g, saturated fat: 1g, cholesterol: 11mg, sodium: 83mg, carbohydrate: 36g, fiber: 1g, protein: 2g.
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. © 2003 Meredith Corporation. All Rights Reserved.