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Frozen Cranberry Pie with Candied Almonds

 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. —Rosemary Johnson, Irondale, Alabama
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

2 of 2

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.
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.