| 2 | cups sugar |
| 1 1/2 | cups water |
| 1 | bag (12 ounces) fresh or frozen cranberries |
| 1/2 | teaspoon almond extract |
| 2 | cups whipping (heavy) cream |
| 1/4 | cup sugar |
| 1 | package (10.75 ounces) frozen pound cake loaf, thawed and cut into 10 slices |
| 1 | cup crushed sugar cookies |
| 1/3 | cup sliced almonds |
| 1. | Mix 2 cups sugar and the water in 2-quart saucepan. heat to boiling over high heat, stirring occasionally. Boil 10 minutes. Stir in cranberries; reduce heat to medium-high. Cook uncovered 3 to 4 minutes or until all the cranberries have popped. Stir in almond extract; cool. |
| 2. | Beat whipping cream and 1/4 cup sugar in chilled large bowl with electric mixer on high speed until stiff. |
| 3. | Arrange cake slices in bottom of rectangular baking dish, 11x7x1 1/2 inches, cutting slices if neccessary to cover bottom of dish. Spoon cranberry sauce over cake. Sprinkle with sugar cookies. Spread whipped cream over sugar cookies. Sprinkle with almonds. |
| 4. | Cover and refrigerate at least 2 hours before serving. Cut into squares. Store covered in refrigerator. |
|
| This great make-ahead dessert is perfect for busy lifestyles. Just cover the dessert with plastic wrap and refrigerate no longer than 24 hours before serving. |
|
| Want to enjoy this dessert year-round? Stock up on fresh cranberries when they’re on sale in the fall and winter, and store refrigerated or frozen. Refrigerate these tart red berries for up to 2 months or freeze up to a year. |
Nutrition Information:
480 ( 215 ); 24 g ( 12 g); 80 mg; 95 mg; 64 g ( 2 g); 4 g 10 %; 6 %; 4 %; 6 %