Cranberry Ice Cream Pie

1. 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 450u00b0 for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.

2. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.