Cranberry Ice-Cream Squares with Chocolate-Cookie Crust
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.
Recipe courtesy of Rachael Ray