Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Total:
15 min
Active:
15 min
Level:
None

Ingredients

Directions

In a food processor, grind the cookies fine and pat 1/2 the cookie crumbs firmly into the bottom of a 9-inch square baking pan lined with plastic wrap. In a large bowl of an electric mixer, beat the ice cream with the paddle attachment until it is softened. Add the cranberry sauce and the liqueur, and beat the mixture until it is just combined. Spread the ice-cream mixture over the cookie crust, sprinkle the top with the remaining cookie crumbs. Place in the freezer, covered for 6 hours, or until it is firm. Remove from the freezer and invert a platter over the pan, then invert the pan onto the platter. Unmold the dessert onto the platter, discarding the plastic wrap. Cut into squares with a serrated knife and serve.;

IDEAS YOU'LL LOVE

Serious Vanilla Ice Cream

Recipe courtesy of Alton Brown

Cream Cheese Icing

Recipe courtesy of Ina Garten

Stewed Fruit with Ice Cream

Recipe courtesy of Ina Garten

Square Deviled Eggs

Recipe courtesy of Food Network Kitchen

Ice Cream Layer Cake

Recipe courtesy of Ree Drummond

Cranberry Orange Scones

Recipe courtesy of Ina Garten

Ice Cream Sodas

Recipe courtesy of Ina Garten

Snappy Pear and Cranberry Crumble

Recipe courtesy of Trisha Yearwood

Cranberry Sauce

Recipe courtesy of Alex Guarnaschelli

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking