Cranberry Iced Cream Pie

48 Ice cream wafers
75 g Butter; melted (3oz)
FOR THE FILLING
1 250 g tub mascarpone
520 g Cranberry sauce; (1 x 315g jar and 1 x 205g jar)
1/2 Lime

For the base, break the wafers into crumbs.

Melt the butter and add to the crumbs.

Press the crumb mixture into a 23cm (9 inch) pie dish. Place in the refrigerator to chill.

For the filling:Mix together the mascarpone with the cranberry sauce, reserving a few cranberries for decoration.

Pour the cranberry mixture into the pie dish.

Place in the freezer for 2-3 hours.

Remove from the freezer 10 minutes before serving.

Decorate with swirls of creme fraiche and reserved cranberries.

Cranberry Iced Cream Pie printer friendly version located here. (Just the recipe. Nothing else.)
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