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

Square Deviled Eggs

Recipe courtesy of Food Network Kitchen

Pecan Squares

Recipe courtesy of Ina Garten

Perfect Cranberry Sauce

Recipe courtesy of Food Network Kitchen

Avocado Ice Cream

Recipe courtesy of Irene Wong

Bittersweet Chocolate Ice Cream

Recipe courtesy of Food Network Kitchen

Amaretti Ice Cream Balls

Recipe courtesy of Rachael Ray

Cinnamon Apple Cranberry Sauce

Recipe courtesy of Aaron McCargo Jr.

Brussels Sprouts with Balsamic and Cranberries

Recipe courtesy of Ree Drummond

Oatmeal, Cranberry and Chocolate Chunk Cookies

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking