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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This recipe was one my mother served many times during the year, but always at Thanksgiving and Christmas. It became everyoneâs special treat.âGeordyth Sullivan, Miami, Florida Ingredients:
pastry for single-crust pie (9 inches) |
3/4 cup cold 2% milk |
1 package (3.4 ounces) instant vanilla pudding mix |
3 cups vanilla ice cream, softened |
1 can (14 ounces) jellied cranberry sauce, cut into slices |
2 cups whipped topping |
red food coloring, optional |
Directions:
1. Line a 9-in. pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
2. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in ice cream. Arrange half of the cranberry slices in the crust. Spread with half of the ice cream mixture; repeat layers.
3. Cover and freeze for at least 2 hours or until firm. In a small bowl, tint whipped topping with red food coloring if desired. Just before serving, spread over pie. Yield: 8 servings.
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