Cranberry Ice Cream Pie

Crust:
1 1/2 cups uncooked quick oats
3/4 cup canned sliced almonds
1/3 cup firmly packed light brown sugar
6 tablespoons butter, melted

Filling and Topping:
2 pints premium-quality vanilla ice cream, softened
2 cans (16 ounces each) whole-berry cranberry sauce, broken up
3 tablespoons orange-flavored liqueur or orange juice
1/4 cup fresh orange juice
1 can (7 ounce) aerosol whipped cream

Heat oven to 350 F.

For Crust:
Mix the oats, 1/2 cup of the almonds, the brown sugar and butter, until uniformly moistened. Press the mixture evenly over the bottom and 1-inch up the sides of a 9- or 10-inch springform pan. (*or use a 13x9-inch baking pan and press mixture on bottom only.) Bake about 15 minutes until golden. Cool; freeze until ready to fill.

For Filling:
Mix the ice cream, 1 can of the cranberry sauce and 1 tablespoon liqueur until well blended. Spoon the mixture evenly over the bottom of the chilled crust. Freeze at least 6 hours or overnight.

For Topping:
Mix the remaining can of cranberry sauce, the remaining 2 tablespoons orange liqueur and orange juice until well blended. Cover and refrigerate until ready to serve.

To Serve:
Remove the pie from freezer. Spoon the cranberry topping over the top and decorate with whipped cream in lattice design. Sprinkle remaining 1/4 cup sliced almonds over top. Remove sides of springform pan and place pie on cake platter.

*Note: If using a 13x9x2-inch baking pan, cut into bars and proceed as directed.

Servings: 12
Source: Canned Food Alliance