Cranberry Ice Cream Pie

Serves: 8
Total Calories: 394


1 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.

Nutritional Facts:

Serves: 8
Total Calories: 394
Calories from Fat: 268

This Cranberry Ice Cream Pie recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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