Ingredients
1 1/2 Cups Uncooked Quick Rolled Oats
3/4 Cups Sliced Almonds (divided by 1/2)
1/3 Cup Brown Sugar;packed
1/3 Cup Melted Butter or Marg
1 16 OZ Can Whole-Berry Cranberry Sauce broken-up & drained
2 TBS O.J. or orange-flavored liquer
1/4 Cup Fresh O.J.
1 Aerosol can (7 OZ)Whipped Cream
FILLING
2 PTS Premium Vanilla Ice-Cream (softened)
1 16 OZ Can Whole-Berry Cranberry Sauce, (broken-up & drained)
1 TBS O.J. or Orange-Flavor liqueur
Stir togeter cranberry sauce, ice-cream, & O.J.
Preparation
Preheat oven to 350* Have a 10" springform pan or 13X9X2 in baking pan Mix oats,1/2 cup almonds, brown sugar & butter in large bowl. Press mix evenly on bottom of pan. Bake for 15 min. or until golden, cool & chill in freezer until ready to use. Prepare filling & spoon mixture evenly over bottom of chilled crust. Freeze at least 6 hours or overnite. Meanwhile, stir together cranberry sauce O.J. in medium bowl until well combined, Cover & refrigerate until ready to serve. To serve remove pie from freezer,decorate with whipped cream in lattice fashion. Sprinkle remaining almonds on top of pie. Serve with cranberry topping. If using baking pan, cut into bars
