Tuesday, September 6, 2011


1 2/3 cups graham cracker crumbs
1/4 cup ground pecans
3 tbsp granulated sugar
6 tbsp butter, melted

Preheat oven to 350 degrees.

Combine the graham cracker crumbs, ground pecans, and the sugar in a bowl. Add the butter to the graham cracker mixture and mix together well. Press the mixture evenly onto the bottom of a 9 x 13-inch baking dish that has been lightly sprayed with nonstick cooking spray. Bake at 350 degrees for 8 to 10 minutes until set. Cool completely on a wire rack.

1 pkg (8-oz) cream cheese, softened
1/2 gallon vanilla ice cream
1 can (12-oz) frozen orange juice concentrate, thawed
1 can (1 lb) whole-berry cranberry sauce
1/2 tsp almond extract

In a large mixing bowl, beat the cream cheese until smooth. Add the ice cream; mix together well. Gradually beat in the orange juice concentrate. Spread half of the mixture over the cooled crust. Cover and freeze for 1 hour to set. Refrigerate the remaining ice cream mixture during this time.

In a food processor or a blender, process the cranberry sauce and almond extract until blended. Spread half of the mixture over the frozen ice cream layer. Cover and freeze for at least 30 minutes.

Spread the remaining ice cream mixture over the cranberry mixture. Top with the last half of the cranberry mixture. Cover and freeze until firm.

This dessert may be frozen for up to 2 months making it a perfect dessert for holidays or other busy times.

To serve, remove dessert from the freezer 30 minutes before serving time. Cut into squares and serve.

Yield: 12 or 15 servings depending on size.

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