• 15servings
  • 60minutes
  • 334calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB1, B6, B9, C, D
MineralsFluorine, Silicon, Calcium, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup fresh or frozen cranberries

  2. 2 tablespoons sugar

  3. 1 package (15.6 ounces) cranberry-orange quick bread mix

  4. 1 cup quick-cooking oats

  5. 2/3 cup butter, melted

  6. 2 tablespoons brown sugar

  7. 1/3 cup all-purpose flour

  8. 1 cup butterscotch caramel fudge ice cream topping

  9. 1-1/2 cups chopped dates

  10. 1 cup chopped walnuts

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine cranberries and sugar; set aside. In a large bowl, combine the quick bread mix, oats, butter and brown sugar; set aside 1 cup for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. baking dish.

  2. Bake at 350° for 10 minutes. Meanwhile, combine flour and ice cream topping until smooth; set aside. Sprinkle the cranberry mixture, dates and nuts over crust; drizzle with ice cream topping mixture. Sprinkle with reserved crumb mixture.

  3. Bake for 25-30 minutes or until golden brown and bubbly. Cool on a wire rack. Serve warm or cold. Store in the refrigerator. Yield: 15-18 servings.

  4. Editor's Note: This recipe was tested with Mrs. Richardson's Butterscotch Caramel Fudge Topping.


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