Cranberry Delight Frozen Salad Or Dessert Food

FROZEN CRANBERRY SALAD

Steps:

• Chop cranberries finely in food processor. Empty into a big bowl. Add sugar to cranberries and stir well.
• Chop nuts in processor. Add to cranberries.
• Whip cream cheese in processor and add to bowl. Stir in drained, crushed pineapple. Fold in Cool Whip or whipped cream.
• Freeze in lightly greased pans that have been greased with Pam or canola oil.
• I use 1- 9 x 5 or 2- 8 x 4 loaf pans, or muffin tins that have been line with paper liners.
• When ready to serve, let thaw for about 10 minutes before unmolding. Slice into pretty slices OR just serve the individual ones from the muffin pan on a rimmed tray.

CRANBERRY DELIGHT SALAD

Steps:

• In a large mixing bowl, combine cream cheese, mayonnaise and sugar; mix well. Stir in cranberry sauce, pineapple with its juice, and pecans. Fold in whipped cream. Pour mixture into an 8x8x2 inch pan. Freeze until firm. Let thaw 5 minutes before serving.

GRANDMA'S CRANBERRY SALAD

Steps:

• Put cranberries in a food processor and blend until well chopped. Transfer cranberries to a large bowl, and mix in pineapple, pecans, marshmallows and sugar.
• In a medium bowl, beat cream with an electric mixer until stiff peaks form. Fold whipped cream into cranberry mixture. Chill until ready to serve. (Or, freeze for 2 hours before serving.)

CRANBERRY DELIGHT SPREAD

Steps:

• Beat cream cheese, orange juice concentrate, sugar, orange peel and cinnamon until fluffy.
• Stir in cranberries and pecans.
• Refrigerate at least 1 hour.
• Serve with crackers.

HOLIDAY CRANBERRY DELIGHT

Steps:

• Combine crumbs and butter; press into an ungreased 8-in. square baking dish. Chill. , In a saucepan, combine cranberries, sugar and water; bring to a boil. Reduce heat and simmer for 20 minutes. Remove from the heat. Stir in pecans and marmalade; refrigerate until completely cool., Meanwhile, combine cream cheese, confectioners' sugar, milk and vanilla in a bowl; beat until smooth. Fold in whipped cream. Spread over crust. Top with cranberry mixture. Refrigerate for at least 2 hours.

FLUFFY CRANBERRY DELIGHT

Steps:

• In a saucepan, bring the cranberries, sugar and water to a boil. Reduce heat and cook until berries burst. Strain through a food mill or sieve into a large bowl. , Stir in the gelatin, lemon juice and orange juice. Cool until mixture coats the back of a spoon. , In a small bowl, whip cream until soft peaks form. Add confectioners' sugar and vanilla; beat until stiff peaks form. Fold into cranberry mixture. Chill until set.

CRANBERRY DELIGHT FROZEN SALAD OR DESSERT

Steps:

• In an 8-inch square pan or ring mold, combine all of the ingredients.
• Mix well and smooth out.
• Freeze for 5 to 7 hours. Unmold before serving.

FROZEN CRANBERRY SALAD

Steps:

• Combine milk and lemon juice.
• Drain crushed pineapple and squeeze until nearly dry.
• Stir pineapple and cranberry sauce into milk/lemon mixture.
• Add marshmallows, pecans and food coloring.
• Fold in Cool Whip.
• Spoon into a 9X13 casserole dish.
• Freeze at least 6 hours or overnight.
• Cut into serving size squares.

CRANBERRY DELIGHT

Steps:

• Combine pineapple juice and water in a 2-qt. saucepan; heat to boiling. Remove from heat; add gelatin and stir until it dissolves. Stir in cranberry sauce, lemon juice, zest and nutmeg. Chill until mixture thickens slightly. Add sour cream; stir until thoroughly combined. Fold in pineapple and pecans. Pour into an 8-cup mold; chill until firm. Unmold onto a serving plate. Garnish with fresh strawberries, if desired.

FROZEN CRANBERRY SALAD

Steps:

• In a large bowl, combine the cream cheese, Miracle Whip and sugar. Fold in the whipped topping; set aside. , In a large bowl, combine the pineapple, nuts, coconut and cranberry sauce. Add cranberries if desired. Gently combine with cream cheese mixture. Spread into a 13x9-in. dish or three foil-lined 8x4-in. loaf pans. Cover and freeze. , Remove from freezer 10-15 minutes before serving. Cut in squares or slices. Serve on lettuce leaves.

FROZEN CRANBERRY DELIGHT

Steps:

• Put cheese, sugar, mayo in bowl, blend with hand mixer. Add pineapple and cranberry sauce to mixture, beat until well blended. Fold in the Cool Whip. Pour into 8x8 glass dish (don't use metal). Put in freezer overnight. Cut into 2x4 pieces. Let stand at room temp 15 minutes before serving. It can be refrozen.