Directions:
- In a bowl, combine the cracker crumbs, pecans and sugar. Stir in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.
- In a large bowl, beat cream cheese until smooth. Add ice cream Gradually beat in orange juice concentrate; spread half over crust. Cover and freeze for 1 hour. Refrigerate remaining ice cream mixture.
- In a food processor, combine cranberry sauce and almond extract; cover and process until blended. Spread half over ice cream layer. Cover and freeze for at least 30 minutes.
- Layer with the remaining ice cream mixture and cranberry mixture. Cover and freeze until firm. May be frozen for up to 2 months. Remove from the freezer about 30 minutes before serving. Yield: 12-15 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 541.12 Kcal (2266 kJ) | ||
| Calories from fat | 271.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.18g | 46% | |
|---|---|---|---|
| Cholesterol | 87.26mg | 29% | |
| Sodium | 271.01mg | 11% | |
| Potassium | 355.67mg | 8% | |
| Total Carbs | 61.03g | 20% | |
| Sugars | 42.22g | 169% | |
| Dietary Fiber | 3.03g | 12% | |
| Protein | 8.71g | 17% | |
| Vitamin C | 4.9mg | 8% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.8mg | 4% | |
| Calcium | 212.2mg | 21% | |
| Amount Per 100 g | |||
| Calories | 254.94 Kcal (1067 kJ) | ||
| Calories from fat | 127.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.22g | 46% | |
|---|---|---|---|
| Cholesterol | 41.11mg | 29% | |
| Sodium | 127.68mg | 11% | |
| Potassium | 167.57mg | 8% | |
| Total Carbs | 28.75g | 20% | |
| Sugars | 19.89g | 169% | |
| Dietary Fiber | 1.43g | 12% | |
| Protein | 4.1g | 17% | |
| Vitamin C | 2.3mg | 8% | |
| Iron | 0.4mg | 4% | |
| Calcium | 100mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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