| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | November 19 | 1 | Servings | |
INGREDIENTS
| 1 | lb | Oreo cookies, about 42 |
| 1 | qt | Vanilla ice cream |
| 1 1/2 | c | Whole-cranberry sauce |
| 1 | T | Grand Marnier, or other |
| orange-flavored | ||
| liqueur if desired |
INSTRUCTIONS
In a food processor grind the cookies fine and pat half the cookie crumbs firmly into the bottom of a 9-inch-square baking pan lined with plastic wrap. In the large bowl of an electric mixer beat the ice cream with the paddle attachment until it is softened, add the cranberry sauce and the Grand Marnier, and beat the mixture until it is just combined. Spread the ice-cream mixture over the crust, sprinkle the top with the remaining cookie crumbs, and pat the cookie mixture, covered, for 6 hours, or until it is firm, invert a platter over the pan, and invert the pan onto the platter. Unmold the dessert onto the platter, discarding the plastic wrap, and cut it into squares with a serrated knife. Gourmet November 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2441
Calories From Fat: 713
Total Fat: 80g
Cholesterol: 282.8mg
Sodium: 851.1mg
Potassium: 1977.3mg
Carbohydrates: 398.2g
Fiber: 8g
Sugar: 357.1g
Protein: 35.9g