Back to Frozen Cranberry Pie with Candied Almonds

Print Options


Card Sizes

Frozen Cranberry Pie with Candied Almonds Recipe

Frozen Cranberry Pie with Candied Almonds Recipe

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. —Rosemary Johnson, Irondale, Alabama
TOTAL TIME: Prep: 30 min. + freezing YIELD:8 servings


  • 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


  • 1. Arrange cookies around the bottom and up the sides of an ungreased 9-in. pie plate, cutting cookies if necessary to fit.
  • 2. 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.
  • 3. Meanwhile, in a small heavy skillet, melt butter. Add remaining almonds; cook over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
  • 4. Spread remaining whipped topping over filling; sprinkle with almonds. Cover and freeze overnight. Yield: 8 servings.

Nutritional 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.