Frosty Cranberry and Almond Pie
"I got this recipe from Taste of Home magazine. It is so delicious and can be made very light by using fat free whipped topping and pie shells. I often use the graham ready crust and it is good too. I haven't tried the chocolate crust yet, but I imagine that would be a treat. The toasted almonds are a must in this recipe. They add just the right flavor to make this recipe special. I hope you enjoy it as much as we do."
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
2 pies
- Serves:
- 12-16
ingredients
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 14 ounces whole berry cranberry sauce
- 8 ounces frozen whipped topping, thawed
- 2 -9 inches pastry shells, baked
- 1⁄2 cup whipped topping (optional)
- 1⁄2 cup slivered almonds, toasted
directions
- In a bowl, beat cream cheese and sugar until light.
- Stir in cranberry sauce.
- Fold in whipped topping.
- Spoon into crusts.
- Cover and freeze for up to 3 months.
- Remove from the freezer 10-15 minutes before serving.
- Garnish with toasted almonds and additional whipped topping if desired.
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Reviews
-
I made this pie yesterday for a cookout we went to last night and everyone went crazy over it! It was so delicious! No one had tried anything like it and I was bombarded for the recipe.. thank you for making me such a hit! I look forward to trying more of your recipes!
