-FOR THE BASE-
48 Ice cream wafers
75 g Butter; melted (3oz)
-FOR THE FILLING-
1 250 g tub mascarpone
520 g Cranberry sauce; (1 x 315g
-jar and 1
; x 205g jar)
1/2 Lime
For the base, break the wafers into crumbs.
Melt the butter and add to the crumbs.
Press the crumb mixture into a 23cm (9 inch) pie dish. Place in the
refrigerator to chill.
For the filling:Mix together the mascarpone with the cranberry sauce,
reserving a few cranberries for decoration.
Pour the cranberry mixture into the pie dish.
Place in the freezer for 2-3 hours.
Remove from the freezer 10 minutes before serving.
Decorate with swirls of creme fraiche and reserved cranberries.
Yields
4 servings