This fanciful treat adds a refreshing finale to the standard holiday spread. Plus, it's an ideal dessert to make a day or two ahead.
To be sure you're using the freshest berries, you'll want to choose fruit that has bounce in it. Or you can put it to the water test. Small pockets of air trapped in fresh cranberries make them bounce -- and float in water.
RECIPE INGREDIENTS:
9-inch chocolate crumb pie shell
2 cups vanilla ice cream, softened
1 cup canned whole-berry cranberry sauce
1 tablespoon orange juice
2 cups whipped topping
2 tablespoons sliced almonds, toasted
1. Chill the pie shell in the freezer while you prepare the filling.
2. Place the softened ice cream, cranberry sauce, and orange juice in a large bowl and stir with a wooden spoon until the ingredients are well blended.
3. Spoon the filling into the chilled shell and freeze the pie until firm (4 hours or more). Next, spread the whipped topping over the ice cream layer and sprinkle on the almonds. Cover the pie and return it to the freezer. Allow the pie to stand at room temperature for 20 minutes before slicing it. Serves 8.
