Ingredients Jump to Instructions ↓

  1. 1-1/2 cups crushed chocolate cream-filled cookies

  2. 1/4 cup butter, melted

  3. 1-1/2 cups fresh or frozen cranberries, thawed

  4. 1/2 cup light corn syrup

  5. 1/3 cup sugar

  6. 1/3 cup water

  7. 6 cups vanilla ice cream, softened, divided

  8. 1/2 cup chopped pistachios, divided

Instructions Jump to Ingredients ↑

  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. 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. 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. 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. Yield: 8-12 servings.


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