From The Openline bulletin for November/December 1988 Heard on WMT Radio.
Combine crackers and ΒΌ cup almonds. Set aside. Combine pie filling, cranberry sauce and cinnamon. Mix well. Beat whipping cream till soft peaks form. Add sugar and vanilla. Beat till stiff peaks form. Cover the bottom of a 2 quart glass serving bowl with half the cracker mixture. Spoon halt the cherry mixture over crumbs. Spread half the whipped cream over cherries. Repeat layers. Garnish with almonds. Refrigerate overnight.
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Serving Size: 1 Recipe (1370g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2892 | ||
Calories from Fat: 842 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 93.5g | 125 % | |
Saturated Fat 27.6g | 138 % | |
Monounsaturated Fat 32.3g | ||
Polyunsanturated Fat 30g | ||
Cholesterol 82.2mg | 25 % | |
Sodium 2237.8mg | 77 % | |
Potassium 1317.9mg | 35 % | |
Total Carbohydrate 494.5g | 145 % | |
Dietary Fiber 17.7g | 71 % | |
Sugars, other 476.8g | ||
Protein 28.2g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2892
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