Directions:
- 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 lightly browned. Cool on a wire rack.
- Spread cranberry sauce over bottom of pie crust; set aside. In a large bowl, combine the ice cream, juice concentrate and pudding mix. In a small bowl, beat cream until soft peaks form; fold into ice cream mixture. Pour over cranberry sauce; sprinkle with nutmeg. Freeze until firm. Remove from the freezer 15 minutes before slicing. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 354.87 Kcal (1486 kJ) | ||
| Calories from fat | 151.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.83g | 26% | |
|---|---|---|---|
| Cholesterol | 36.3mg | 12% | |
| Sodium | 230.94mg | 10% | |
| Potassium | 209.14mg | 4% | |
| Total Carbs | 48.15g | 16% | |
| Sugars | 35.45g | 142% | |
| Dietary Fiber | 1.84g | 7% | |
| Protein | 4.15g | 8% | |
| Vitamin C | 13.8mg | 23% | |
| Iron | 0.7mg | 4% | |
| Calcium | 87.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 242.07 Kcal (1013 kJ) | ||
| Calories from fat | 103.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.48g | 26% | |
|---|---|---|---|
| Cholesterol | 24.76mg | 12% | |
| Sodium | 157.53mg | 10% | |
| Potassium | 142.66mg | 4% | |
| Total Carbs | 32.85g | 16% | |
| Sugars | 24.18g | 142% | |
| Dietary Fiber | 1.26g | 7% | |
| Protein | 2.83g | 8% | |
| Vitamin C | 9.4mg | 23% | |
| Iron | 0.5mg | 4% | |
| Calcium | 59.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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