Frosty Cranberry and Almond Pie

I got this recipe from Taste of Home magazine. It is so delicious and can be made very light by using fat free whipped topping and pie shells. I often use the graham ready crust and it is good too. I haven't tried the chocolate crust yet, but I imagine that would be a treat. The toasted almonds are a must in this recipe. They add just the right flavor to make this recipe special. I hope you enjoy it as much as we do.

• Ready In: 15 mins
• Serves: 12-16
• Yields: 2 pies

Ingredients

• 8  ounces cream cheese, softened
• 1  cup powdered sugar
• 14  ounces whole berry cranberry sauce
• 8  ounces  frozen whipped topping, thawed
• 2 -9  inches  pastry shells, baked
• 1⁄2 cup  whipped topping (optional)
• 1⁄2 cup  slivered almonds, toasted

Directions

1. In a bowl, beat cream cheese and sugar until light.
2. Stir in cranberry sauce.
3. Fold in whipped topping.
4. Spoon into crusts.
5. Cover and freeze for up to 3 months.
6. Remove from the freezer 10-15 minutes before serving.
7. Garnish with toasted almonds and additional whipped topping if desired.