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Cranberry Ice Cream Pie |
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Serves: 8 Print this Recipe1 cup water boiling 1 3-ounce package raspberry jello 1 8-ounce can jellied cranberry sauce 1 1/2 pints vanilla ice cream 1 baked 9" Vanilla Wafer Crust 2 cups whipped cream sweetened Green spearmint gumdrop leaves In a medium saucepan pour boiling water over gelatin. Stir until gelatin is dissolved. Add cranberry sauce. Stir over medium heat until cranberry sauce is dissolved (do not boil); remove from heat. Add ice cream. Stir until ice cream is melted. Chill until mixture mounds when dropped from a spoon. Pour into crust and chill at least 4 hours. To serve, spoon a wreath of whipped cream 1 1/2 inches from edge. Cut each spearmint leaf in half to make two leaves; set into outside edge of whipped cream wreath. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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