McPhersonSentinel - McPherson, KS
  • Dessert recipe: Frozen Cranberry Pie with Candied Almonds

  • Frozen Cranberry Pie with Candied Almonds
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  • 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
    * 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.
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