16 oz. can cranberries (whole or jellied)
1 (9-inch) pie shell, baked (or may use graham pie shell if desired)
1 pint vanilla ice cream
1 pkg. instant pistachio (or vanilla) pudding
1/4 c. frozen orange juice
1/2 c. heavy cream, whipped
Ground nutmeg (optional)

Stir ice cream to soften. Add the dry pudding mix to the orange juice and then add to the ice cream. Beat until soft peaks form. Fold in the whipped heavy cream. Spoon cranberries into bottom of cooked (or graham) pie crust. Spoon ice cream mixture over cranberries. Sprinkle with ground nutmeg. Freeze several hours or overnight. Remove 10-15 minutes before serving.