Frozen Cranberry Pie with Candied Almonds |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
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. 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:
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.
|
|