Cranberry Ice Cream Pie

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.