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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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To soften the ice cream, place it in a chilled bowl and stir with a wooden spoon just until it is soft enough to stir in the remaining ingredients. If the ice cream becomes too soft, the pie will be icy instead of creamy. Ingredients:
nonstick cooking spray |
6 chocolate wafer cookies, finely crushed (about 1/3 cup) |
1 quart low-fat vanilla ice cream |
1 cup whole berry cranberry sauce |
1 teaspoon orange rind, finely shredded |
Directions:
1. Spray a 9 inch pie pan with nonstick spray. Coat with the crushed cookies, set aside.
2. In a chilled medium mixing bowl stir the ice cream with a wooden spoon until just softened. Fold in the cranberry sauce and orange peel until just combined. Spoon mixture into the prepared pie pan.
3. Cover and freeze for at least 4 hours or until firm.
4. To serve, cut into wedges. If desired, garnish with sugared cranberries.
5. To make sugared cranberries, roll frozen cranberries in sugar.
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