1 (8 oz.) pkg. cream cheese, softened
1 c. confectioners' sugar
1 (16 oz.) can whole berry cranberry sauce
1 (9 oz.) container frozen non-dairy whipped topping, thawed
2 (8" or 9") pie shells, baked & cooled (see note)

GARNISH:

Frozen non-dairy whipped topping, thawed (optional)
Toasted slivered almonds

Whip cream cheese until soft and fluffy. Beat in confectioners' sugar. Stir in cranberry sauce. Fold in thawed whipped topping. Divide filling between the two pie crusts. Freeze.

To Serve: Remove pies from freezer 15 to 20 minutes, before serving to let them soften. Top with additional whipped topping, if desired. Sprinkle with toasted slivered almonds. Yield: 2 pies.