Whipped Cranberry Salad Food

CREAMY CRANBERRY SALAD

Steps:

• In a large bowl, mix first 6 ingredients. Refrigerate, covered, overnight., To serve, beat cream until stiff peaks form. Fold whipped cream and walnuts into cranberry mixture.

CRANBERRY WHIP

Steps:

• In a large bowl, mix cranberries, miniature marshmallows, and sugar. Cover, and chill in the refrigerator 8 hours, or overnight.
• Mix apples and walnuts into the cranberry mixture. Fold in whipped heavy cream just before serving. Serve cold.

WHIPPED CRANBERRY SALAD

Steps:

• In a food processor, chop the cranberries.
• Combine the chopped cranberries with the sugar,mix well until the sugar is somewhat dissolved; add the drained pineapple, mini marshmallows and the whipped cream; mix well.
• Store in the refrigerator overnight.
• Divide into serving dishes.

CRANBERRY SALAD WITH LUSCIOUS WHIPPED CREAM

Steps:

• Boil cranberries, water and sugar until cranberries finish popping.
• Add jello and marshmallow.
• Add fruit and nuts.
• Pour into 9x13 glass casserole.
• Allow to gel in refrigerator.
• Top with prepared whipping cream and cream cheese.l.

WHIPPED CRANBERRY SALAD

Steps:

• In large mixing bowl, whip cottage cheese and flavored gelatin (right from the box) until smooth. Fold in thawed whipped topping. Cover and chill until serving.

CRANBERRY FLUFF

Steps:

• Pulse the cranberries and sugar in a food processor until the cranberries are finely minced, about 8 times. Transfer to a large bowl and stir in the marshmallows. Cover the bowl with plastic wrap and refrigerate until well chilled, at least 4 hours and up to 12.
• When ready to serve, stir in the grapes, walnuts and apple, then fold in the whipped cream until completely combined.

CRANBERRY COOL WHIP SALAD

Steps:

• Chop cranberries in food processer until finely chopped. Move chopped cranberries into a bowl to mix with other ingredients.
• Add 1 cup sugar and mix well - allow sugar to mix with cranberry juices. Add drained pineapple - continue to mix. Mix in small marshmallows.
• Refrigerate a minimum of 1 hour. Just before serving, mix in Cool Whip and finely chopped pecans.

VEGAN CRANBERRY FLUFF SALAD

Steps:

• Place the cranberries and the sugar into a high-powered blender or food processor. Pulse until finely chopped but not pureed. Transfer mixture to an airtight container and refrigerate overnight. Add your cans of coconut milk to the refrigerator at the same time. The coconut cream needs to be chilled in order to make the coconut whipped cream.
• The next day, add cranberries to a large bowl. Drain the pineapple by pouring into a fine-mesh strainer and press gently on the pineapple with the back of a wooden spoon to extract as much liquid as possible. Pour drained pineapple into bowl with cranberries. Add 1/2 cup pecans. Stir until combined.
• To make the coconut whipped cream, scoop the coconut cream off of the top of the cans of coconut milk. Save the liquid for smoothies or discard. Add the coconut cream to a medium bowl. Using a hand mixer, whip the coconut cream until smooth and fluffy. Add 2 1/2 cups of the coconut whipped cream to the salad along with the marshmallows. Use a spatula to fold the whipped cream into the salad.
• Serve topped with remaining pecans. You can serve this immediately or refrigerate in an airtight container for 3-4 days (stir again before serving). Can also be frozen but I recommend thawing and stirring before serving (some cranberry fluff can be served frozen but we didn't think the vegan version was great frozen).

FLUFFY CRAN-RASPBERRY SALAD

Steps:

• Microwave raspberries in medium microwaveable bowl on HIGH 1 min. or just until thawed.
• Add dry pudding mix and cranberry juice; stir 2 min.
• Add cranberry sauce; stir until blended. Gently stir in COOL WHIP, then marshmallows.
• Refrigerate 1 hour.