Frozen Cranberry Pie with Candied Almonds Recipe

Frozen Cranberry Pie with Candied Almonds Recipe
Frozen Cranberry Pie with Candied Almonds Recipe photo by Taste of Home
Publisher Photo

Frozen Cranberry Pie with Candied Almonds Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Frozen Cranberry Pie with Candied Almonds in Country Woman Christmas Annual 2009, p58

Nutritional Facts

1 piece: 413 calories, 12g fat (7g saturated fat), 5mg cholesterol, 504mg sodium, 72g carbohydrate (43g sugars, 2g fiber), 3g protein.

  • 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.
Originally published as Frozen Cranberry Pie with Candied Almonds in Country Woman Christmas Annual 2009, p58

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFrozen Cranberry Pie with Candied Almonds

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review