Cranberry Pistachio Ice Cream Cake Recipe
Red cranberries and green pistachios in this ice cream cake delightfully show the colors of the season.

Combine crushed cookies and butter; press onto the bottom of prepared pan. Freeze until firm, 1 hour.

Combine cranberries, corn syrup, sugar and water in a medium saucepan. Bring to a boil; cook over medium heat until berries pop, about 10 minutes. Transfer to a blender; cover and process until smooth. Pour into a bowl. Refrigerate 30 minutes, until cooled, stirring occasionally.

Remove crust from freezer. Spread with half of the ice cream. Set aside 1/4 cup cranberry puree. Pour remaining puree over ice cream. Set aside 1 tablespoon nuts; sprinkle remaining nuts over puree. Freeze 30 minutes, until firm.

Layer with remaining 3 cups ice cream, 1/4 cup cranberry puree and 1 tablespoon nuts. Cover with plastic wrap and freeze 6 hours, until firm. Remove from freezer 15 minutes before serving.