Frozen Pineapple Cranberry 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 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:

• 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.

FROZEN CRANBERRY SALAD

Steps:

• 1. Combine all ingredients and spread evening in a 9 x 13 dish.
• 2. Freeze several hours. Remove from freezer 5 minutes before serving.

CRANBERRY / PINEAPPLE - FROZEN SALAD

Steps:

• 1. In a bowl; blend the cream cheese, sugar and mayonnaise.
• 2. In another bowl; mix cranberry, pineapple and nuts.
• 3. Add to cream cheese mixture and stir well.
• 4. Stir in the whipped topping.
• 5. Pour into a 9×5 inch loaf pan or 8×8 inch pan and cover with or Divide into 16 - 18 cupcake liners placed in muffin cups, number depending on size. After frozen, cover with plastic wrap, then foil.
• 6. Place in freezer until solid, overnight is best. After frozen, cover with plastic wrap, then foil. I serve with a dollop of whipped cream and some sprinkles of crushed pecans... Note: Pictures shown are of them freshly made, ready to put into the freezer.

FROZEN CRANBERRY BANANA SALAD

Steps:

• Drain pineapple well and place in large mixing bowl.
• Add sugar, cool whip, cranberry sauce, and sour cream.
• In a separate mixing bowl, peel & smash bananas with a fork.
• Now combine pineapple mixture and banana mixture and stir well.
• Add nuts, if desired.
• Spoon into cupcake papers placed in a muffin pan. Freeze. When frozen, remove from muffin pan and place in Ziploc bag. Remove cupcake liners prior to serving.

FROZEN CRANBERRY SALAD

Steps:

• Mix with spoon until well blended the condensed milk, cranberry sauce, drained crushed pineapple, and walnuts. Fold in the Cool Whip.
• Spread in a 9 x 13 pan.
• Freeze until firm.