Cranberry Pistacnio Ice Cream Cake
|Creme filled chocolate cookies crumbs||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Cranberries||1 1⁄2 Cup (24 tbs) (Fresh / Frozen, Thawed)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Vanilla ice cream||6 Cup (96 tbs), softened and divided|
|Chopped pistachios||1⁄2 Cup (8 tbs) (Divided)|
Combine crushed cookies and butter; press onto the bottom of a greased 9-in spnngform pan.
Freeze for 1 hour or until firm.
In a saucepan, combine the cranberries, corn syrup, sugar and water.
Bring to a boil; cook over medium heat until the berries pop, about 10 minutes.
Transfer to a blender; cover and process until smooth.
Pour into a bowl.
Refrigerate for 30 minutes or until cooled, stirring occasionally.
Remove crust from freezer.
Spread with half of the ice cream.
Set aside 1/4 cup cranberry puree.
Pour remaining puree over ice cream.
Set aside 1 tablespoon nuts; sprinkle remaining nuts over puree.
Freeze for 30 minutes or until firm.
Layer with remaining ice cream, puree and nuts.
Cover with plastic wrap; freeze for 6 hours or until firm.
Remove from freezer 15 minutes before serving.