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

Combine wafers and 1 cup of ice cream. Spread evenly in Classic Sheer 2-quart bowl. Evenly spread 2 cups ice cream over top; apply seal and freeze. Cut 1 can cranberry sauce into 1/4 inch thick slices; set aside. In blender container blend half of remaining can cranberry sauce and half of cream cheese until combined; set aside. Stir remaining ice cream until melted to creamlike 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. Apply seal; freeze several hours or overnight. Twenty minutes before serving, remove from freezer. Cut remaining cranberry sauce into 4 slices. Using the 2 1/4 inch star- shaped cutter from the Cut-A-Shape set, cut each cranberry slice into a star shape. Quarter 1 of the shapes. Arrange the star shapes and pieces on top of dessert as shown; pipe with remaining cream cheese. Cut dessert into wedges with table knife. Serves 10 to 12.