Cranberry Ice Cream Pie

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  • 1 cup rolled oats
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup grated coconut
  • 1/3 cup butter, melted
  • 1 quart vanilla ice cream, softened
  • 2 cups fresh cranberries
  • 1 cup granulated sugar


  1. Spread oats in shallow pan; bake at 350 degrees F for 10 minutes. Combine with brown sugar, coconut and butter; mix well. Press into bottom and side of a 9-inch pie pan. Chill.
  2. Spoon ice cream into crust. Cover with aluminum foil; freeze until firm.
  3. Cook cranberries in 1/2 cup water in saucepan until cranberries pop. Add sugar. Cool for 10 minutes or until mixture thickens. Cool. Spread over ice cream.
  4. Serve immediately or freeze until serving time.

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