Pistachio and Cranberry Ice Cream Cake

• ⅓ cup of sugar
• ⅓ cup of water
• ½ a cup light corn syrup
• 1½ cups of chocolate with cream cookies
• ¼ cup of melted butter or margarine
• 1 ½ cups of fresh or frozen cranberries
• 6 cups of softened and then divided vanilla ice cream
• ½ a cup of chopped and divided pistachio’s

Recipe Preparation

• First grease the pan and then combine the butter and cookies. Once it is combined, press them onto the bottom of a prepared pan. Now freeze for about an hour, or until it is firm.
  
• Next combine the corn syrup, water, sugar and cranberries in a medium sized saucepan. Then put the saucepan over a medium flame for about 10 minutes or until the berries pop. After that transfer the contents of the saucepan to a blender and process until it is smooth. Once you have done that, pour it into a bowl and put it into the refrigerator freezer for about 30 minutes. Remember to stir occasionally.
  
• Now remove the crust from the fridge and spread it with half of the ice cream. Next set aside about ¼ cup of the prepared cranberry puree and pour whatever is remaining over the ice cream. After setting aside 1 tablespoon of nuts, spread the remaining over the cranberry puree and let it set on the freezer until it is firm i.e. about 39 minutes.
  
• Once the above steps are complete, layer the cake with the remaining ingredients and cover with a plastic wrap and put it into the freezer for about 6 hours. Take the ice cream cake out of the freezer 15 minutes prior to serving.