Ingredients
1 1/2 cups graham cracker crumbs
3 Tbsp Domino sugar
1/2 cup Kerrygold butter, melted
8 oz. Philadelphia cream cheese, softened
1 (16-oz.) can whole berry cranberry sauce
1 (8-oz.) can crushed pineapple, drained and squeezed dry
1/2 cup chopped walnuts
1 cup Daisy sour cream
2 Tbsp light brown sugar
optional: whipped cream for topping
Instructions:
Mix together graham cracker crumbs, sugar, and butter. Press into bottom and up sides of a 9″ deep-dish pie plate.
Beat cream cheese, cranberry sauce, pineapple, and walnuts until well combined; spoon into pie crust.
Combine sour cream and brown sugar. Spoon over cranberry mixture, cover, and freeze at least 4 hours, or overnight. Thaw 5 minutes before slicing and serving. Top with whipped cream, if preferred.
