Frosty Pineapple 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.

FRESH PINEAPPLE SALAD

Steps:

• Shake oil, lemon juice, soy sauce and brown sugar in tightly covered jar.
• Cut off top of pineapple; cut pineapple into fourths.
• Cut fruit from rind, remove core and "eyes".
• Slice each fourth lengthwise and then crosswise into chunks.
• Toss pineapple chunks, apple and green onions with dressing.
• Place romaine in bowl, mound fruit in center.

FROZEN CRANBERRY PINEAPPLE SALAD

Steps:

• In a food processor or blender, process cranberries, sugar and pineapple until the cranberries are finely chopped. Pour into a bowl; let stand for 10 minutes. Fold in whipped topping. Spoon into four foil muffin cups; sprinkle with pecans. Freeze. Remove from the freezer 15 minutes before serving. Garnish with cranberries and mint if desired.

FROSTY PINEAPPLE SALAD

Steps:

• 1. In a small bowl combine buttermilk, sugar and pineapple
• 2. fold in whipped topping
• 3. pour into 13 x 7 in serving dish and freeze for 4 hours or until firm

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 FRUIT SALAD

Steps:

• Prepare orange juice according to container directions in a large serving bowl; stir in bananas, crushed pineapple, peaches and strawberries, set aside.
• Add sugar and water to a saucepan; bring to a boil. Pour over fruit; stir.
• Freeze 24-48 hours in freezer-proof bowl; stir 2-3 times as it freezes.

PINEAPPLE SALAD

Steps:

• Drain pineapple, reserving juice. Cut slices in half; set aside. In a jar with a tight-fitting lid, combine the oil, honey, vinegar, soy sauce and reserved pineapple juice; shake well. , Refrigerate for at least 30 minutes. Combine the romaine, onion slices and pineapple slices in a serving dish. Drizzle with dressing; toss to coat.

FROSTY FRUIT DESSERT SALAD

Steps:

• Combine all ingredients and gently stir to blend thoroughly.
• Cover and chill in refrigerator for 24 hours or more before serving.
• Spoon into chilled sherbet glasses.

FROSTY PINEAPPLE SALAD

Steps:

• In a bowl, combine the buttermilk, sugar and pineapple; mix well. Fold in the whipped topping. Transfer to a 13-in. x 9-in. x 2-in. dish. Freeze for 4 hours or until firm. Remove from the freezer 20 minutes before serving.