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Recipe Summary

prep:
40 mins
bake:
26 mins
cool:
1 hr 30 mins
chill:
2 hrs
total:
4 hrs 36 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine flour, powdered sugar, ground walnuts, cocoa powder and salt; cut in butter until mixture is crumbly. Press mixture onto the bottom and up the sides of a 9-inch pie plate.

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  • Bake in a 350° oven for 8 to 10 minutes or until just set; remove to a wire rack. Increase oven temperature to 375°. In a medium bowl, combine 3/4 cup of the chocolate ice cream topping, the 2 cups cranberries and chopped walnuts; spoon into the hot pie shell. Bake for 18 to 20 minutes or until cranberries just begin to pop open. Cool completely on wire rack.

  • In a chilled medium mixing bowl, beat whipping cream to soft peaks; set aside. In a large mixing bowl, beat cream cheese until smooth; gradually beat in 1/2 cup chocolate ice cream topping; fold in whipped cream. Spoon over pie. Chill at least 2 hours.

  • To serve; stir remaining ice cream topping* and drizzle over pie. Add a garnish of cranberries and fresh mint.

*

If necessary, place the 1/4 cup topping in a small microwave safe bowl and heat on 100% power (high) for 10 seconds.

Nutrition Facts

705 calories; fat 50g; cholesterol 107mg; saturated fat 24g; carbohydrates 63g; mono fat 10g; poly fat 8g; trans fatty acid 1g; insoluble fiber 5g; sugars 37g; protein 7g; vitamin a 1214.8IU; vitamin c 4.7mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 48.4mcg; vitamin b12 0.2mcg; sodium 329mg; potassium 299mg; calcium 70.7mg; iron 2.7mg.
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