• 8servings
  • 30minutes
  • 413calories

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Nutrition Info . . .

VitaminsB12, D, E, P
MineralsCopper, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 24 gingersnap cookies

  2. 3/4 cup milk

  3. 2 packages (3.4 ounces each ) instant French vanilla pudding mix

  4. 1 can (14 ounces) whole-berry cranberry sauce

  5. 1 carton (8 ounces) frozen French vanilla whipped topping, thawed, divided

  6. 1/2 cup slivered almonds, divided

  7. 1 teaspoon chopped crystallized ginger

  8. 1 teaspoon almond extract

  9. 2 teaspoons butter

  10. 2 tablespoons brown sugar

Instructions Jump to Ingredients ↑

  1. Frozen Cranberry Pie with Candied Almonds Recipe photo by Taste of Home 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.


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