Nanas Frozen Cranberry Salad Food

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 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.

NAN'S CRANBERRY SAUCE

Steps:

• Bring 2 cups of water to a boil, then remove from the heat. Stir in the gelatin until completely dissolved, 1 to 2 minutes. Add 1 cup cold water, the cranberry sauce and pineapple. Mix well, ensuring you break apart any large chunks of the cranberry sauce. Pour into a 9-by-13-inch pan. Cover and place in the refrigerator until firm, 3 1/2 to 4 hours.
• Beat together the cream cheese and powdered sugar with a hand mixer until smooth, about 1 minute. Add the milk and mix until completely combined. The frosting should be thick but still pourable. Carefully spread the cream cheese frosting in a thin layer over the cranberry sauce. Zest the orange directly over the frosting. Serve up in individual squares.

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.

FROZEN CRANBERRY SALAD

Steps:

• 1. Blend cream cheese,lemon juice and sugar in a mixing bowl. Add walnuts, pineapple tidbits and bananas, folding in gently. Fold in cranberry sauce and whipped topping
• 2. Pour into a 9x9" Pyrex dish. Freeze
• 3. Remove from freezeer about an hour before serving time to thaw enough to cut in to serving size. Serve on a lettuce leaf. Top with a dollop of whipped topping and a few sprinkles of walnuts. Enjoy

FROZEN CRANBERRY BANANA SALAD

Steps:

• Drain pineapple juice into a medium bowl; set pineapple aside. Add bananas to the juice. In a large bowl, combine cranberry sauce and sugar. Remove bananas, discarding juice, and add to cranberry mixture. Stir in pineapple, whipped topping and nuts. , Pour into a 13-in. x 9-in. dish. Freeze until solid. Remove from the freezer 15 minutes before cutting.

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.

NANA'S CRANBERRY SALAD

Steps:

• Chop the cranberries in a food processor. Place the cranberries in a bowl, add sugar and set aside in the fridge.
• Dissolve gelatin into boiled water. Once dissoved, add ice and stir until melted.
• Pour gelatin into a 13x9 glass pan and set in the fridge until almost set (20-30 minutes).
• While the gelatin is setting, chop all other ingredients:
• Quarter apple & remove seeds, but leave on the skin. Chop in food processor and place in a mixing bowl.
• Peel the orange, leaving on about 1/2 of the peel. Quarter and chop. Place in the bowl.
• Cut seedless grapes in halves or quarters, depending on their size. Place in the bowl.
• Quarter the celery and add the walnuts to processor for chopping. Place in the bowl.
• Once you have completed chopping, the gelatin should be set. Take the 13x9 pan out of the fridge, stir in the cranberry mixture & the other chopped ingredients.
• Spread everything out evenly & return to fridge. Allow gelatin to finish setting (about another 20-30 minutes).
• NOTE: If gelatin gets solid before your ingredients are ready, you can still make it. It will mix okay and set up again.

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.

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.

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.

NANA'S PINEAPPLE CRANBERRY FREEZE

Steps:

• Mix all ingredients in a bowl.
• Pour into an 9x13 inch square dish, cover and freeze for at least 3 hours.
• Move from freezer to refrigerator 30 minutes before serving. Cut in small bite size squares and store in the freezer in airtight and freezersafe container. These are good!

NANA'S FROZEN CRANBERRY SALAD

Steps:

• Coarsely grind the cranberries in a blender. Combine the ground berries with the sugar and let this mixture sit for 2 hours. Drain the pineapple. After 2 hours, whip the cream and fold into the cranberry and sugar mixture. Fold in the remaining ingredients. Place this mixture into a freezer-proof container and cover tightly. Freeze until solid. Before serving, remove from the freezer and allow to soften slightly. Enjoy!