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
Preparation
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.
Beat whipping cream and 1/4 cup sugar in chilled large bowl with electric mixer on high speed until stiff.
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.
Cover and refrigerate at least 2 hours before serving. Cut into squares. Store covered in refrigerator.
