1 1/2 c. finely crushed vanilla wafers (36 wafers)
5 c. softened vanilla ice cream
2 (8 oz.) cans jellied cranberry sauce
1 (8 oz.) pkg. cream cheese, softened

Combine wafers and 1 cup ice cream. Spread evenly in bowl. Evenly spread 2 cups ice cream over top; seal and freeze. Cut one can cranberry sauce into 1/4 inch thick slices, set aside.

In a blender, blend 1/2 can of cranberry sauce and half cream cheese until combined; set aside. Stir remaining ice cream until melted to cream-like consistency. Remove bowl from freezer. Arrange cranberry slices over frozen ice cream layer. Top with melted ice cream.

Drop cranberry-cheese mixture by spoonfuls over ice cream, swirl. Seal. Freeze several hours. 20 minutes before serving, remove from freezer. Cut remaining cranberry sauce into 4 slices. Place on top of dessert. Cut dessert into wedges with table knife. Serves 10-12.