Serves: 12
Total Calories: 230
1. In medium bowl toss together cookie crumbs, pecans and nutmeg. Stir in margarine or butter. Press onto bottom of greased 9-inch springform pan. Refrigerate while preparing filling.
2. In large mixing bowl beat cream cheese and 1/4 cup sugar on medium speed of electric mixer until fluffy. Add ice cream, 1/4 cup at a time, beating until combined.
3. Fold cranberry sauce into ice cream mixture. Spoon over crust. Cover and freeze at least 4 hours or until firm.
4. Let stand at room temperature for 10 minutes before cutting. Garnish as desired. Store in freezer.
This Cranberry Cream Freeze recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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