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Frozen Cranberry Pie with Candied Almonds

It's so convenient to prepare part of a holiday feast in advance. This frosty, ginger-spiced delight goes in the freezer overnight and is ready to enjoy the next day.

8 ServingsPrep: 30 min. + freezing

Ingredients

24 gingersnap cookies
3/4 cup milk
2 packages (3.4 ounces each) instant French vanilla pudding mix
1 can (14 ounces) whole-berry cranberry sauce
1 carton (8 ounces) frozen French vanilla whipped topping, thawed, divided
1/2 cup slivered almonds, divided
1 teaspoon chopped crystallized ginger
1 teaspoon almond extract
2 teaspoons butter
2 tablespoons brown sugar

Directions

Arrange cookies around the bottom and up the sides of an ungreased
9-in. pie plate, cutting cookies if necessary to fit.
In a small bowl, combine milk and pudding mixes. Stir in the
cranberry sauce, 1/2 cup whipped topping, 1/3 cup almonds, ginger
and almond extract. Pour into prepared pie plate; chill for 1 hour.
Meanwhile, in a small heavy skillet, melt butter. Add remaining
almonds; cook over medium heat until nuts are toasted, about 4

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Frozen Cranberry Pie with Candied Almonds (continued)

Directions (continued)

minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until
sugar is melted. Spread on foil to cool.
Spread remaining whipped topping over filling; sprinkle with almonds.
Cover and freeze overnight. Yield: 8 servings.

Nutrition Facts: 1 piece equals 413 calories, 12 g fat (7 g saturated fat), 5 mg cholesterol, 504 mg sodium, 72 g carbohydrate, 2 g fiber, 3 g protein.