1 1/2 c. heavy cream
1 tbsp. vanilla extract
1 1/2 tsp. ground ginger
1/2 tsp. pumpkin pie spice
1 c. orange marmalade
1 (12 oz.) pkg. cran-raspberry sauce or 1 c. whole berry cranberry sauce, crushed with fork
1 (9-inch) baked pie shell

In chilled bowl, combine heavy cream, vanilla and spices; beat until soft peaks form. Gradually add marmalade, beating until stiff. Fold in cran-raspberry sauce. Spoon mixture into baked pie shell. Freeze until firm, about 6 hours or overnight.

To serve, thaw at room temperature 30 minutes or until slightly softened. Makes 8 servings.