In a small saucepan combine white chocolate and cream cheese; cook and stir over low heat until melted and smooth. Cool to room temperature. Spread white chocolate mixture in the bottom of the pie shell. Freeze for 15 minutes until firm.
In a chilled mixing bowl stir ice cream to soften; fold in 1/2 cup chopped cranberries, and 1/4 cup chopped pecans. Spoon into pie crust.
Cover and freeze 6 hours or until firm. Let stand at room temperature 15 minutes before serving. If desired, top with additional dried cranberries and pecans. Makes 8 servings.