Cranberry Pistachio Ice Cream Cake Recipes

Ingredients :
1 ½ cups Chocolate cream-filled cookies
¼ cup Butter or margarine, melted
1 ½ cups Fresh or frozen cranberries, thawed
1/3 cup Sugar
1/3 cup Water
6 cups Vanilla ice cream, softened, divided
½ cup Chopped pistachios, divided
½ cup Light corn syrup

Directions :
1. Grease the pan.

2. Combine crushed cookies and butter; press onto the bottom of prepared pan. Freeze until firm, 1 hour.

3. Combine cranberries, corn syrup, sugar and water in a medium saucepan. Bring to a boil; cook over medium heat until berries pop, about 10 minutes. Transfer to a blender; cover and process until smooth. Pour into a bowl. Refrigerate 30 minutes, until cooled, stirring occasionally.

4. Remove crust from freezer. Spread with half of the ice cream. Set aside ¼ cup cranberry puree. Pour remaining puree over ice cream. Set aside 1 tablespoon nuts; sprinkle remaining nuts over puree. Freeze 30 minutes, until firm.

5. Layer with remaining 3 cups ice cream, ¼ cup cranberry puree and 1 tablespoon nuts. Cover with plastic wrap and freeze 6 hours, until firm. Remove from freezer 15 minutes before serving.