Frozen Cranberry Pineapple Salad Food

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.

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.

FROZEN PINEAPPLE AND CRANBERRY SALAD RECIPE

Steps:

• Gather the ingredients.
• Lightly grease a 9 x 13 x 2-inch baking dish.
• In a large bowl, combine the drained pineapple, cranberry sauce, sour cream, whipped topping , confectioners' sugar, and pecans, if using.
• Spoon the fruit mixture into the prepared baking dish.
• Freeze the fruit salad for several hours or overnight, or until solid.
• To serve, cut the frozen salad into squares and arrange on salad greens.

FROZEN PINEAPPLE-CRANBERRY SALAD

Steps:

• Beat cream cheese, sugar and mayonnaise until smooth. Fold in remaining ingredients; spoon into a foil-lined 8x4-in loaf pan. Cover and freeze 8 hours or overnight. Remove from freezer 5 minutes before slicing.

FROZEN CRANBERRY SALAD

Steps:

• In a medium bowl, mix together the chopped cranberries and the sugar.
• Cover and refrigerate at least 8 hours, or overnight. With an electric mixer, whip cream until stiff.
• In a large bowl, combine cranberries and pineapple. Fold in whipped cream and marshmallows.
• Pour into a large, airtight container and freeze until ready to serve. Thaw slightly (or completely if you prefer) before serving.

HOLIDAY CRANBERRY SALAD

Steps:

• In a large bowl, stir together the cranberries, pineapple (with juice) and sugar. Let stand for about an hour, to let sugar dissolve, and then pour the mixture into a strainer over a bowl. Let drain, covered, in the refrigerator for at least two hours, or overnight. (Note: The drippings make a wonderful cranberry punch, when mixed with lemon-lime soda!)
• Before serving, whip the cream until soft peaks form. (You can sweeten the whipped cream with a little sugar, if desired.) In a large bowl, mix together the cranberry mixture, walnuts and marshmallows. Fold in the whipped cream and store in refrigerator until serving.

FROZEN CRANBERRY SALAD

Steps:

• Mix first 5 ingredients, including the pineapple juice.
• Gently fold in cool whip until thoroughly blended.
• Place in a 9x13x2 in container, or line muffin cups with paper.
• Freeze overnight.

PINEAPPLE CRANBERRY SALAD

Steps:

• Drain and reserve syrup from pineapple, add water to equal 1 cup.
• In a saucepan over medium heat, bring the pineapple juice to a boil, add gelatin and stir until dissolved. Remove from heat, add cranberry sauce, orange peel, orange juice and lemon juice. Blend together and cool until slightly thickened.
• Stir in pineapple and celery, turn into mold or 8 inch square pan. Chill until firm.

CRANBERRY & PINEAPPLE FROZEN DESSERT

Steps:

• Mix everything together and pour into a 13 x 9 x 5-inch dish.
• Cover with foil and freeze until set.
• Store any leftovers in freezer.