Frozen Cranberry Pie with Candied Almonds


* 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.