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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.02 Kcal (1017 kJ) | ||
| Calories from fat | 86.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.56g | 15% | |
|---|---|---|---|
| Cholesterol | 3.57mg | 1% | |
| Sodium | 187.05mg | 8% | |
| Potassium | 232.93mg | 5% | |
| Total Carbs | 35.45g | 12% | |
| Sugars | 20.64g | 83% | |
| Dietary Fiber | 1.4g | 6% | |
| Protein | 5g | 10% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.6mg | 9% | |
| Calcium | 108.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 248.7 Kcal (1041 kJ) | ||
| Calories from fat | 88.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.79g | 15% | |
|---|---|---|---|
| Cholesterol | 3.65mg | 1% | |
| Sodium | 191.43mg | 8% | |
| Potassium | 238.38mg | 5% | |
| Total Carbs | 36.28g | 12% | |
| Sugars | 21.12g | 83% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 5.11g | 10% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.6mg | 9% | |
| Calcium | 111.3mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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