CRAN-ORANGE RIBBON DESSERT

 

  • Cooking Time: 10 min. + freezing
  • Servings: 12-15
  • Preparation Time: 30 min.

Ingredients

  • * 1-2/3 cups graham cracker crumbs
  • * 1/4 cup ground pecans
  • * 3 tablespoons sugar
  • * 6 tablespoons butter, melted
  • * 1 package (8 ounces) cream cheese, softened
  • * 1/2 gallon vanilla ice cream
  • * 1 can (12 ounces) frozen orange juice concentrate, thawed
  • * 1 can (16 ounces) whole-berry cranberry sauce
  • * 1/2 teaspoon almond extract

Directions

  • In a bowl, combine the cracker crumbs, pecans and sugar. Stir in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.
  • In a large bowl, beat cream cheese until smooth. Add ice cream Gradually beat in orange juice concentrate; spread half over crust. Cover and freeze for 1 hour. Refrigerate remaining ice cream mixture.
  • In a food processor, combine cranberry sauce and almond extract; cover and process until blended. Spread half over ice cream layer. Cover and freeze for at least 30 minutes.
  • Layer with the remaining ice cream mixture and cranberry mixture. Cover and freeze until firm. May be frozen for up to 2 months. Remove from the freezer about 30 minutes before serving.

Notes

Author Credit: Quick Cooking

Website Credit: http://www.tasteofhome.com/Recipes/Contest-Winning/Desserts?page=37&search=&sort=A

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