Frozen Cranberry Pie With Candied Almonds

• 24 gingersnap cookies
• 3/4 cup milk
• 2 packages (3.4 ounces each) instant French vanilla pudding mix
• 1 can (14 ounces) whole-berry cranberry sauce
• 1 carton (8 ounces) frozen French vanilla whipped topping, thawed, divided
• 1/2 cup slivered almonds, divided
• 1 teaspoon chopped crystallized ginger
• 1 teaspoon almond extract
• 2 teaspoons butter
• 2 tablespoons brown sugar

1. Arrange cookies around the bottom and up the sides of an ungreased 9-in. pie plate, cutting cookies if necessary to fit.
2. In a small bowl, combine milk and pudding mixes. Stir in the cranberry sauce, 1/2 cup whipped topping, 1/3 cup almonds, ginger and almond extract. Pour into prepared pie plate; chill for 1 hour.
3. Meanwhile, in a small heavy skillet, melt butter. Add remaining almonds; cook over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
4. Spread remaining whipped topping over filling; sprinkle with almonds. Cover and freeze overnight.

cookies, milk, wholeberry, topping, slivered almonds, ginger, almond, butter, brown sugar

Taken from www.tasteofhome.com/recipes/frozen-cranberry-pie-with-candied-almonds/ (may not work)