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Prep 20min
Total2hr35min
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Ingredients
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
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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
480
Calories from Fat
215
Total Fat
24 g
Saturated Fat
12 g
Cholesterol
80 mg
Sodium
95 mg
Potassium
110 mg
Total Carbohydrate
64 g
Dietary Fiber
2 g
Protein
4 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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