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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I found this merry prize winning recipe in a magazine years ago. It's been a yuletide tradition at our house ever since. Ingredients:
2-1/4 cups sliced almonds, toasted |
1/4 cup confectioners' sugar |
1 teaspoon grated orange peel |
3/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 cup butter, melted |
fruit filling: |
1 can (21 ounces) cherry pie filling |
1 cup whole-berry cranberry sauce |
3 tablespoons sugar |
1 teaspoon lemon juice |
1 envelope unflavored gelatin |
cream cheese filling: |
2 packages (3 ounces each) cream cheese, softened |
3 tablespoons confectioners' sugar |
2 tablespoons plain yogurt |
additional sliced almonds |
Directions:
1. Place almonds in a food processor; cover and process until finely ground. Transfer to a bowl; add the confectioners' sugar, orange peel, cinnamon and nutmeg. Stir in butter. Press onto the bottom and 1-in. up the sides of a greased 9-in. springform pan. Bake at 350° for 9-11 minutes or until lightly browned; cool.
2. In a large saucepan, combine the pie filling, cranberry sauce, sugar and lemon juice. Sprinkle gelatin over cranberry mixture. Stir until combined; let stand for 1 minute. Cook over low heat until gelatin is completely dissolved, stirring gently. Remove from the heat. Chill until slightly thickened.
3. Meanwhile, in a large bowl, beat the cream cheese, confectioners' sugar and yogurt until smooth. Spread evenly over cooled crust. Spoon fruit filling over the cream cheese layer. Refrigerate for at least 6 hours or overnight. Sprinkle with sliced almonds. Refrigerate overnight.
4. Remove sides of pan. Refrigerate leftovers. Yield: 12 servings.
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