Directions:
- 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. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 323.91 Kcal (1356 kJ) | ||
| Calories from fat | 155.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.31g | 27% | |
|---|---|---|---|
| Cholesterol | 39.5mg | 13% | |
| Sodium | 249.61mg | 10% | |
| Potassium | 228.05mg | 5% | |
| Total Carbs | 37.31g | 12% | |
| Sugars | 24.42g | 98% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 5.69g | 11% | |
| Vitamin C | 1mg | 2% | |
| Iron | 0.7mg | 4% | |
| Calcium | 144.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 226.46 Kcal (948 kJ) | ||
| Calories from fat | 108.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.1g | 27% | |
|---|---|---|---|
| Cholesterol | 27.62mg | 13% | |
| Sodium | 174.51mg | 10% | |
| Potassium | 159.44mg | 5% | |
| Total Carbs | 26.08g | 12% | |
| Sugars | 17.08g | 98% | |
| Dietary Fiber | 1.15g | 7% | |
| Protein | 3.98g | 11% | |
| Vitamin C | 0.7mg | 2% | |
| Iron | 0.5mg | 4% | |
| Calcium | 100.9mg | 14% | |
* 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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