Frozencranberrysalad Recipes

FROZEN CRANBERRY SALAD

Steps:

• Blend cream cheese, mayo and sugar.
• In a separate bowl, mix cranberry, pineapple and nuts.
• Add to cream cheese mixture and stir well.
• Gently add whipped topping.
• Choose one of the following to shape the frozen mixture: A) Pour into a 9x5 inch loaf pan OR 8x8 inch pan and cover with foil B) Divide into 12-16 cupcake liners placed in muffin cups, number depending on size C) Divide into small ramekins, 8-12 depending on size.
• Place in freezer until solid, overnight is best.
• Serve depending on method used to shape the salad. For loaf pan, cut into slices and place on a bed of lettuce. 8x8 inch pan, cut into squares. Frozen in cupcake liners, let diners help themselves and remove wrapper before eating. Small ramekins can be set at each place or on a buffet, with contents eaten from the ramekin.

FROZEN CORN SALAD

Steps:

• Combine corn, cucumber, tomato, bell pepper, and red onion in a large salad bowl. Mix in cilantro and jalapeno.
• Sprinkle lime juice over the salad. Add ranch dressing and stir. Cover and refrigerate until serving, at least 30 minutes.

FROZEN CRANBERRY SALAD

Steps:

• Crush the cranberry sauce with a fork. Add lemon juice. Spoon into a mold 3/4 full.
• Whip the whipping cream and fold in the yogurt, powdered sugar, and walnuts.
• Freeze for 6 to 8 hours.
• Remove from the freezer and let thaw 4 to 5 minutes. Turn out onto a serving plate and serve. Using a thin knife makes it easier.

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:

• 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.

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 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.

CHRISTMAS CRANBERRY SALAD

Steps:

• Mix together the cranberries and sugar; cover and refrigerate overnight.
• The next day, combine the cranberry mixture with the pineapple, marshmallows, pecans and whipped cream. Mix well.
• Pour into a 3 quart dish, cover and refrigerate or freeze until ready to serve.

FROZEN CRANBERRY SALAD

Steps:

• Combine cranberry sauce and crushed pineapple in a medium bowl. In a small bowl, stir sour cream and powdered sugar together add to cranberry mixture and mix well. Line a pie plate with foil. Pour in salad. Freeze until firm. Cover, label, and return to freezer for longer storage.To serve, lift frozen salad and foil from plate. Let stand at room temperature for about 10 minutes. Remove foil and cut salad into 6 wedges. Cut well-drained pineapple slices in half. Place cranberry wedge on a lettuce leaf and top with pineapple slice.

CRANBERRY SALAD

Steps:

• Combine cranberries, orange, mint, 1/2 cup sugar, and 1/4 teaspoon salt in a food processor. Pulse just until chopped but not watery, 12 to 15 times.
• Whisk cream with remaining 1/4 cup sugar in a large bowl to stiff peaks. Add yogurt and continue whisking until stiff peaks form again. Gently fold in cranberry mixture and pecans, just until combined and no streaks of white remain.
• Transfer to a 2-quart serving dish or individual serving dishes. Cover and refrigerate at least 12 hours and up to 1 day. Serve chilled, dolloped with whipped cream, and, if desired, sprinkled with pomegranate seeds.

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.