Cranberry Ice Cream Pie
- 1 1/2 Cups Uncooked Quick Rolled Oats
- 3/4 Cups Sliced Almonds (divided by 1/2)
- 1/3 Cup Brown Sugar;packed
- 1/3 Cup Melted Butter or Marg
- 1 16 OZ Can Whole-Berry Cranberry Sauce broken-up & drained
- 2 TBS O.J. or orange-flavored liquer
- 1/4 Cup Fresh O.J.
- 1 Aerosol can (7 OZ)Whipped Cream
- FILLING
- 2 PTS Premium Vanilla Ice-Cream (softened)
- 1 16 OZ Can Whole-Berry Cranberry Sauce, (broken-up & drained)
- 1 TBS O.J. or Orange-Flavor liqueur
- Stir togeter cranberry sauce, ice-cream, & O.J.
- Preheat oven to 350*
- Have a 10" springform pan or 13X9X2 in baking pan
- Mix oats,1/2 cup almonds, brown sugar & butter in large bowl. Press mix evenly on bottom of pan. Bake for 15 min. or until golden, cool & chill in freezer until ready to use.
- Prepare filling & spoon mixture evenly over bottom of chilled crust. Freeze at least 6 hours or overnite.
- Meanwhile, stir together cranberry sauce O.J. in medium bowl until well combined, Cover & refrigerate until ready to serve.
- To serve remove pie from freezer,decorate with whipped cream in lattice fashion. Sprinkle remaining almonds on top of pie. Serve with cranberry topping.
- If using baking pan, cut into bars
oats, brown sugarpacked, butter, wholeberry, liquer, fresh oj, cream, filling, vanilla icecream, wholeberry, liqueur, cranberry sauce
Taken from www.epicurious.com/recipes/member/views/cranberry-ice-cream-pie-1229208 (may not work)