Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 16 servings
- 2 cups cranberry sauce
- 1/2 cup sugar, or more or less to taste
- 2 cups whipping cream
- 1/2 cup powdered sugar
- 2 teaspoons vanilla
- 1 frozen pound cake, thawed
- 1 cup coarsely crushed Roll Out Butter Cookies or purchased sugar cookies
- 1/2 cup sliced almonds, toasted
Beat the whipping cream with powdered sugar and vanilla in a large mixing bowl until stiff peaks form. Cut pound cake into 12 slices and arrange in bottom of 13x9" dish to cover bottom. Spoon the cranberry sauce over the cake, then sprinkle with the crushed cookies. Spread whipped cream over cookies and top with almonds.
Chill at least 3 hours before serving.