Luscious cranberry ice cream pie

Yield: 1 Servings

Measure Ingredient
1½ cup Uncooked quick rolled oats
¾ cup Sliced almonds; divided
⅓ cup Each: packed brown sugar & melted butter
Filling; (recipe follows)
1 can (16 oz) whole berry cranberry sauce; broken up & drained
2 tablespoons Orange flavored liqueur or orange juice
¼ cup Fresh orange juice
1 can (7 oz) whipped cream
2 pints Vanilla ice cream; softened
1 can (16 oz) whole berry cranberry sauce; broken up & drained
1 tablespoon Orange liqueur or orange juice

FILLING

This earned 1st prize in Woman's Day/AISI Canned Food Recipe Contest for Linda Morten of Katy, who suggests this as a Thanksgiving/Xmas dessert.

Preheat oven to 350°. Have ready a 10" springform pan or 13x9x2" pan. Mix oats, 1/2C almonds, brown sugar & butter in large mixing bowl. Press mix evenly over bottom and 1" up sides of springform(or bottom only of 13x9).

Bake about 15min. or til golden. Cool. Chill in freezer til ready to use.

Prepare filling & spoon mix evenly over bottom of chilled crust. Freeze at least 6hours or overnight. Meanwhile, stir together cranberry sauce, orange liqueur and orange juice in medium bowl til well combined. Cover and refrigerate til ready to serve. To serve, remove pie from freezer(see note). Decorate top w/ whipped cream in a lattice fashion. Sprinkle remaining almonds over top. Remove sides of springform pan and place pie on platter. Serve w/ cranberry topping. Makes 12 servings. NOTE: If using 13x9 pan, cut into bars and proceed as follows.

FILLING: Stir together ice cream, cranberry sauce and liqueur in large bowl.

Posted to KitMailbox Digest by "Dan/Trina D." <itisme@...> on Jan 05, 1998

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