Cranberry Pistachio Ice Cream Cake

• 1-1/2 cups crushed chocolate cream-filled cookies
• 1/4 cup butter, melted
• 1-1/2 cups fresh or frozen cranberries, thawed
• 1/2 cup light corn syrup
• 1/3 cup sugar
• 1/3 cup water
• 6 cups vanilla ice cream, softened, divided
• 1/2 cup chopped pistachios, divided

1. In a small bowl, combine crushed cookies and butter; press onto the bottom of a greased 9-in. springform pan. Freeze for 1 hour or until firm.
2. In a small saucepan, combine the cranberries, corn syrup, sugar and water. Bring to a boil; cook over medium heat until the berries pop, about 10 minutes. Transfer to a blender; cover and process until smooth. Pour into a large bowl. Refrigerate for 30 minutes or until cooled, stirring occasionally.
3. Remove crust from freezer. Spread with half of the ice cream. Set aside 1/4 cup cranberry puree. Pour remaining puree over ice cream. Set aside 1 tablespoon nuts; sprinkle remaining nuts over puree. Freeze for 30 minutes or until firm.
4. Layer with remaining ice cream, puree and nuts. Cover with plastic wrap; freeze for 6 hours or until firm. Remove from freezer 15 minutes before serving.

chocolate cream, butter, frozen cranberries, light corn syrup, sugar, water, vanilla ice cream, pistachios

Taken from www.tasteofhome.com/recipes/cranberry-pistachio-ice-cream-cake/ (may not work)