Frosted Cranberry Salad Food

FROSTED CRANBERRY SALAD

Steps:

• Drain pineapple, reserving juice in a 1 cup measure; set pineapple aside. To the juice, add enough water to measure 1 cup. Transfer to a small saucepan; add the unflavored gelatin and let stand for 1 minute. Bring to a boil. Add cherry gelatin; stir until dissolved. Stir in ginger ale. Pour into a bowl. Refrigerate for 30 minutes or until partially set., Whisk in the pineapple and cranberry sauce. Transfer to an 11x7-in. dish coated with cooking spray. Refrigerate until set., In a large bowl, beat cream cheese until smooth. In a small bowl, beat whipped topping mix, milk and vanilla on low speed until blended. Beat on high for 4 minutes or until thickened. Add to cream cheese; beat until blended. Spread over gelatin. Refrigerate overnight. Cut into squares; garnish each with a pecan half and cranberry.

FROSTED CRANBERRY SQUARES

Steps:

• Drain pineapple, reserving syrup.
• Add water to syrup to make 1 cup. Heat liquid in a small saucepan until mixture is boiling. Dissolve gelatin in liquid and cool.
• Pour liquid into a mixing bowl and gently stir in Ginger Ale; chill til partially set.
• Meanwhile, mix pineapple and cranberry sauce. Fold into gelatin mixture.
• Turn mixture into 9x9x2 dish. Chill until firm.
• Fold cream cheese and whipping topping together until blended. Spread over firm gelatin.
• Toast pecans in butter in a 350 oven for about 10 minutes. Cool and sprinkle over top of salad.
• Chill. Cut into 9 squares to serve.

CRANBERRY FLUFF

Steps:

• Pulse the cranberries and sugar in a food processor until the cranberries are finely minced, about 8 times. Transfer to a large bowl and stir in the marshmallows. Cover the bowl with plastic wrap and refrigerate until well chilled, at least 4 hours and up to 12.
• When ready to serve, stir in the grapes, walnuts and apple, then fold in the whipped cream until completely combined.

CHRISTMAS CRANBERRY SALAD

Steps:

• Mix together the cranberries and sugar; cover and refrigerate overnight.
• The next day, combine the cranberry mixture with the pineapple, marshmallows, pecans and whipped cream. Mix well.
• Pour into a 3 quart dish, cover and refrigerate or freeze until ready to serve.

FROSTY CRANBERRY SALAD SQUARES

Steps:

• In large bowl, beat cream cheese, condensed milk, mayonnaise and lemon juice with electric mixer on low speed until smooth and fluffy.
• Add cranberry sauce; beat on low speed until blended. Fold in cherries and pineapple. Spoon evenly into ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle with nuts. Cover; freeze 6 hours or until firm.
• To serve, let stand at room temperature 30 minutes or until slightly softened. Cut into squares.

FROSTED CRANBERRY SALAD

Steps:

• Sort through cranberries, wash, drain and run through food processor "on chop" till fine. Add sugar in large bowl. Mix with crushed pineapple, mandarin oranges and chopped nuts; set aside.
• Mix Jell-O to three cups of boiling water; stir until all dissolved. Add saved juices with ice cubes and enough water to make two cups or just a bit more. Pour into a 9x13 glass pan.
• Add fruit mixture to Jell-O. Put in fridge till set firm. Beat cream cheese with milk. Add Cool Whip and fold in till well mixed. Spread over set Jell-O mixture.

FROSTED CRANBERRY SALAD

Steps:

• * Blend cream cheese, sour cream, splenda and lemon juice. Spread over gelatin salad. 1. Cook cranberries in 2 cups water until soft. Add splenda and again bring to a boil. Remove from heat stir in gelatin to dissolve. Add additional water to reserved pineapple juice to equal 1 cup. Add to gelatin refrigerate until partially set. Fold in apple, celery, nuts and crushed pineapple. 2. Pour into a 13 x 9-inch glass dish chill until set. Spread with the following topping and chill 3 to 4 hours.

FROSTY CRANBERRY SALAD

Steps:

• Grind cranberries in food processor, put in large bowl.
• Add pineapple (drain off some of the juice), mini marshmallows and sugar.
• Mix well and put in fridge for 1 hour.
• Whip whipping cream, add vanilla.
• Fold whipped cream into cranberry mixture.
• Pour salad into molds and freeze.
• Thaw 45 minutes before serving.

FROSTY CRANBERRY SALAD CUPS

Steps:

• In a large bowl, combine all the ingredients. Fill foil-or paper-lined muffin cups two-thirds full. Cover and freeze until firm, about 3 hours.

FROSTED CRANBERRIES

Steps:

• In a medium bowl, stir together the water and egg white until blended but not whipped. Coat cranberries with this mixture. Spread the sugar out on a baking sheet, and roll the cranberries in it until they are coated. Dry at room temperature for 2 hours. Use as garnishes for desserts, or eat them plain.

LAYERED CRANBERRY SALAD

Steps:

• In medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Fold in whipped topping. Stir in pineapple.
• Pour cranberry sauce into separate bowl; stir to break up any large chunks.
• In each of 8 glass dishes, spoon cranberry sauce to cover bottom of dish. Spoon cream cheese mixture evenly over cranberry sauce. Top with remaining cranberry sauce. Serve or refrigerate.