Post by chief_cook2 on Nov 16, 2002 22:48:10 GMT -6
Whip up this ice cream pie in about 30 minutes. It will be crowd pleaser.
Ingredients:
Crust:
1 1/2 cups uncooked quick oats
3/4 cup sliced almonds, divided
1/3 cup firmly packed light brown sugar
1/3 cup butter or margarine, melted
Filling and Topping:
2 pints premium-quality vanilla ice cream, softened
2 cans (16 ounces each) whole-berry cranberry sauce, broken up and
drained
3 tablespoons orange-flavored liqueur or orange juice
1/4 cup fresh orange juice
1 can (7 ounces) aerosol whipped cream
Preparation:
Heat oven to 350º F.
For Crust: In large mixing bowl, mix oats, 1/2 cup of the almonds, brown sugar, and butter. Press mixture evenly over bottom and 1-inch up sides of a 10-inch springform pan. (*To use a 13x9x2-inch baking pan instead of a springform pan, press mixture on bottom only.) Bake about 15 minutes until golden. Cool; freeze until ready to fill.
For Filling: In large mixing bowl, stir together ice cream, 1 can of the cranberry sauce and 1 tablespoon liqueur. Spoon mixture evenly over bottom of chilled crust. Freeze at least 6 hours or overnight.
For Topping: In medium bowl, stir together remaining 1 can cranberry sauce, remaining 2 tablespoons orange liqueur and ¼ cup orange juice until well combined. Cover and refrigerate until ready to serve.
To serve, remove pie from freezer. Decorate top of pie with whipped cream in lattice design. Sprinkle remaining ¼ cup sliced almonds over top. Remove sides of springform pan and place pie on cake platter. Serve pie with cranberry topping.
*Note: If using a 13x9x2-inch baking pan, cut into bars and proceed as directed.
Preparation Time: 30 minutes
Cook Time: 15 minutes
Chill Time: 6 hours or overnight
Servings: 12
Nutritional Information Per Serving: 454 calories; 24 g fat; 90 mg cholesterol; 132 mg sodium; 59 g carbohydrate; 3 g fiber; 7 g protein.