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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Vanilla ice cream and vanilla pudding make a creamy, delicious duo in this festive pie. Cranberry sauce adds the right balance of tartness and sweetness for a flavor combination that's sure to wow. âMary LaJoie, Glenoma, Washington Ingredients:
pastry for single-crust pie (9 inches) |
1-1/4 cups jellied cranberry sauce |
2 cups vanilla ice cream, softened |
1/4 cup thawed orange juice concentrate |
1 package (3.4 ounces) instant vanilla pudding mix |
1/2 cup heavy whipping cream |
ground nutmeg |
Directions:
1. 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 lightly browned. Cool on a wire rack.
2. Spread cranberry sauce over bottom of pie crust; set aside. In a large bowl, combine the ice cream, juice concentrate and pudding mix. In a small bowl, beat cream until soft peaks form; fold into ice cream mixture. Pour over cranberry sauce; sprinkle with nutmeg. Freeze until firm. Remove from the freezer 15 minutes before slicing. Yield: 8 servings.
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