300ml Coles Thickened Cream, whipped to soft peaks
4 pieces cranberry and pistachio nougat, chopped
Chopped pistachios, extra, to serve
Icing sugar, to dust
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the biscuit in a food processor and process until finely crushed. Add the butter and process until well combined. Spoon the biscuit mixture into a 16cm (base measurement) round pie tin and use a flat-bottomed, straight-sided glass to spread and press over the base and side. Place in the freezer for 10 mins or until firm.
Step 2
Spoon the ice cream into a large bowl. Add the cinnamon, pistachio and fruit mince and gently stir to combine. Spoon into the pie case and smooth the surface. Place in the freezer for 6 hours or overnight or until firm.
Step 3
Transfer the pie to a serving platter. Spoon over the whipped cream and decorate with nougat and extra pistachio. Dust with icing sugar and serve immediately.
Spoon the ice cream into a large bowl. Add the cinnamon, pistachioand fruit mince and gently stir to combine. Spoon into the pie case and smooth the surface. Place in the freezer for 6 hours or overnight or until firm.
Get-ahead tip: Make the pie, without the toppings, up to 2 months ahead - just cover well with foil and store in the freezer.
