1 1/2 cups cranberries
1 cup chopped pecans
1 clove garlic, minced
1 cup chopped fresh parsley
2 (3 ounce) packages cream cheese, softened
1/2 cup white sugar
1 cup chopped almonds
2 eggs, beaten
2 tablespoons lemon zest
3 tablespoons margarine
1 cup butter
1 (3 ounce) can sliced almonds, drained and coarsely crushed
3/4 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C).
Put cranberries in a large bowl and toss with pecans; drain.
In a medium mixing bowl, cream together cream cheese, sugar and almonds. Beat into cranberries. Transfer cranberry mixture to a large mixing bowl. Mix cream cheese mixture into cranberry mixture. Transfer cranberry mixture to a 9 inch (2 ounce) prepared pie crust.
Bake in preheated oven for 45 to 50 minutes, or until cranberry cream topping is bubbly. Cool completely before serving.
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