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1 cup rolled oats
1/2 cup firmly packed brown sugar
1/2 cup grated coconut
1/3 cup butter, melted
1 quart vanilla ice cream, softened
2 cups fresh cranberries
1 cup granulated sugar
Spread oats in shallow pan; bake at 350 degrees F for 10 minutes. Combine
with brown sugar, coconut and butter; mix well. Press into bottom and side of
a 9-inch pie pan. Chill.
Spoon ice cream into crust. Cover with aluminum foil; freeze until firm.
Cook cranberries in 1/2 cup water in saucepan until cranberries pop. Add
sugar. Cool for 10 minutes or until mixture thickens. Cool. Spread over ice
cream.
Serve immediately or freeze until serving time.
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