Cranberry Iced Cream Pie

-FOR THE FILLING-
1 250 g tub mascarpone
520 g Cranberry sauce; (1 x 315g
-jar and 1
; x 205g jar)
1/2 Lime

For the base, break the wafers into crumbs.

Melt the butter and add to the crumbs.

Press the crumb mixture into a 23cm (9 inch) pie dish. Place in the
refrigerator to chill.

For the filling:Mix together the mascarpone with the cranberry sauce,
reserving a few cranberries for decoration.

Pour the cranberry mixture into the pie dish.

Place in the freezer for 2-3 hours.

Remove from the freezer 10 minutes before serving.

Decorate with swirls of creme fraiche and reserved cranberries.