Cranberry Ice Cream Pie

Makes 8 servings

Pastry for single-crust pie (9 inches)
1-1/4           cups jellied cranberry sauce
2                  cups vanilla ice cream , softened
1/4              cup thawed orange juice  concentrate
1                  package (3.4 ounces ) instant vanilla pudding mix
1/2               cup heavy whipping cream
*** Ground nutmeg

1 .    Line a 9-inch pie plate  with pastry . trim and flute  the edges . Line unpricked pastry with a double thickness  of heavy duty foil . Bake at 450* for 8 minutes  . Remove foil ; bake 5 minutes  longer or until golden brown . Cool on wire rack .
2 .     Spread cranberry sauce over bottom of pie crust  ; set aside . In a large  bowl , combine  the ice-cream  , juice concentrate and pudding mix  . In a small bowl  , beat cream  until soft peaks  form ; fold into ice cream  mixture  . Pour  over cranberry  sauce  ; sprinkle  with nutmeg  . Freeze until firm . Remove  from freezer  15 minutes  before slicing .

Vanilla ice cream and vanilla pudding  make a creamy  , delicious  duo  in this fesrtive pie .Cranberry adds the right balance  of tartnesss  and sweetness  for a flavor  combination  that ensures  one slice  will not be enough .