Cranberry Trifle Squares

 

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.