This frosty cranberry almond pie recipe, inspired by Taste of Home magazine, is a delightful dessert that's surprisingly light and refreshing! Made with a creamy cream cheese base, tart cranberry sauce, and fluffy whipped topping, it's the perfect holiday treat or anytime indulgence. Toasted almonds add a delightful crunch and irresistible flavor. Enjoy it in a classic graham cracker crust, a buttery pastry crust, or even experiment with a decadent chocolate crust for an extra special touch. This easy-to-make pie is perfect for make-ahead entertaining – simply freeze and thaw before serving!
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How to Make Frosty Cranberry And Almond Pie
In a medium bowl, beat 8 ounces of softened cream cheese with 1/2 cup of granulated sugar until light and fluffy.
Gently stir in 1 (14-ounce) can of whole berry cranberry sauce.
Carefully fold in 8 ounces of fat-free whipped topping until just combined. Do not overmix.
Pour the mixture into your prepared pie crust (9-inch graham cracker, pastry, or chocolate crust).
Cover the pie tightly with plastic wrap and freeze for at least 3 hours, or up to 3 months.
Remove from the freezer 10-15 minutes before serving to allow it to soften slightly.
Garnish with 1/4 cup of toasted sliced almonds and a dollop of additional whipped topping, if desired.
Nutrition Information(Approximate per serving)
Sodium
3 g
Sugar
108g
Fat
43g
Carbs
10g
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How long does it take to make Frosty Cranberry And Almond Pie?
Frosty Cranberry And Almond Pie takes about 30 minutes from start to finish — roughly 15 minutes to prepare and 15 minutes to cook.
How many calories are in Frosty Cranberry And Almond Pie?
Frosty Cranberry And Almond Pie has approximately 259.3 calories per serving, with about 5 g protein, 10 g carbohydrates and 22 g fat.
What ingredients do I need for Frosty Cranberry And Almond Pie?
The key ingredients for Frosty Cranberry And Almond Pie are Cream Cheese, Powdered Sugar, Whole Berry Cranberry Sauce, Frozen Whipped Topping, Pastry Shells, Whipped Topping. See the full list with measurements above.
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