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Print this Recipe    Cranberry Custard

Cranberry Custard Cake

1 box Pillsbury pudding-in-the-box yellow cake mix
12 to 16 oz fresh cranberries
1 cup sugar
cinnamon
1/2 cup sliced toasted almonds
1 pint whipping cream

Prepare mix according to box direction. Pour batter into a well-oiled
9x13" pan. Wash, sort, and pat cranberries dry. Sprinkle cranberries
over cake batter. Sprinkle sugar over cranberries and lightly dust
with cinnamon. Sprinkle toasted almonds over cranberries. Pour
cream over cranberries. Bake at 350 for 50-60 minutes. Cool and
refrigerate. Makes 24 servings.

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