Creamy 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 lightly browned. Cool on a wire rack.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.