Frosty Cranberry Salad Squares Food

CRANBERRY SQUARES

Steps:

• Preheat oven to 325 degrees.
• Grease a 9" x 13" Pan.
• Mix the butter with the sugar, and add the eggs and flour.
• Stir in the cranberries and pecans.
• Pour batter into greased pan, spreading out evenly.
• Bake at 325 degrees for 45 - 50 minutes.
• Cool. Cut into squares. At Christmas-time, you can add chopped green candied cherries. These also freeze well.

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.

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.

FLUFFY CRANBERRY SALAD

Steps:

• If using frozen cranberries let thaw before using. In a food processor or blender grind the cranberries. Add the sugar, crushed pineapple and marshmallows. Let mixture stand overnight.
• Just before serving stir in the sliced banana and whipped cream.

JELL-O® CRANBERRY SQUARES

Steps:

• Drain pineapple, reserving juice in 1-cup measuring cup. Add enough water to reserved juice to measure 1 cup; pour into small saucepan. Reserve drained fruit for later use.
• Bring pineapple juice to boil. Add to gelatin mixes in medium bowl; stir 3 min. until completely dissolved. Stir in cold water. Add cranberry sauce and reserved pineapple; mix well.
• Pour into 8-inch square dish sprayed with cooking spray. Refrigerate 1-1/2 to 2 hours or until gelatin is set but not firm.
• Beat cream cheese and sugar in medium bowl with mixer until blended. Add COOL WHIP; mix well. Spread over gelatin; sprinkle with nuts.
• Refrigerate 2 hours or until firm.

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.

FROSTED CRANBERRY SQUARES

Steps:

• in large bowl dissolve gelatin in boiling water, set aside. in 5cup blender container blend cranberries, half at a time on high speed, stopping blender frenquently to scrape sides until well chopped, 1 to 2 minutes.
• stir cranberries and remaining gelatin ingresients into dissolved gelatin mixture.
• pour into 13x9 pan, cover and refrigerate until firm, 6 hours or overnight.
• in small mixer bowl beat cream cheese at medium speed, scraping bowl often until light and fluffy.
• scrape cheese off beaters, add whipping cream, beat at low speed until mixed. increase speed to high. continue beating, scraping bowl often until stiff peaks form.
• by hand fold in marshmallows, spread over firm cranberry gelatin.
• refrigerate at least 1 hour. cut into squares. if desired, garnish with orange slices or zest of orange peel and sugared cranberries.

FESTIVE FROZEN CRANBERRY SALAD

Steps:

• In a bowl, combine milk and lemon juice, mix well. Stir in the pineapple, cranberry sauce, marshmallows, pecans and food coloring if desired.
• Fold in whipped topping. Spoon into a 13x9 inch baking dish.
• Freeze until firm 4 hours or overnight. Cut into squares.

FROZEN CRANBERRY SALAD

Steps:

• Grind up cranberries.
• Mix cranberries, marshmallows and sugar and let stand overnight.
• Mix cool whip into cranberry mixture and put into a 9x13 pan. Freeze overnight.
• Serve as desert, cut in squares on a bed of pretty greens.

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.

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.