Thanksgiving Cranberry Cream Cheese Salad Recipes

CREAMY CRANBERRY SALAD

Steps:

• Mix the cream cheese and cool whip together until well combined.
• Add in the crushed pineapple and coconut flakes.
• Remove the cranberry sauce from the can and mash well in a small bowl before adding gently to the mixture.
• Refrigerate until completely chilled (preferably an hour).
• Fold in the marshmallows just 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.

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.

CREAMY CRANBERRY SALAD

Steps:

• Process cranberries in blender or food processor; pour sugar over cranberries and stir to dissolve.
• Bring 3/4 cup of water to a boil; stir in gelatin and let cool. Stir cooled gelatin into cranberries, and add pineapple, orange juice, apple and pecans. Mix well, cover and refrigerate overnight.
• Whip cream and beat in cream cheese.
• In a glass serving dish, layer half of the cranberry mixture, then the whipped cream mixture, then the remaining cranberry mixture.

THANKSGIVING CRANBERRY CREAM CHEESE SALAD

Steps:

• Part 1. Dissolve Jell-Oin boiling water. Stir to mix and set aside to cool.
• Add apples, pecans, and cranberry sauce.
• Turn into a 13x9 glass dish and chill until firm.
• Part 2. Blend softened cream cheese with powdered sugar until smooth.
• Add vanilla to the Cool Whip and mix with a wooden spoon. Add to the cream cheese mixture along with the pineapple.
• Fold the mixture together.
• Spread evenly over firm set Jell-O mixture. Sprinkle toasted pecans on top.
• Keep chilled until serving time.

CRANBERRY CHERRY SALAD

Steps:

• Drain cherries, reserving juice; set cherries aside. Add water to juice to measure 1 cup; transfer to a saucepan. Bring to a boil. Add cherry gelatin; stir until dissolved. Whisk in cranberry sauce until smooth. Add cherries; pour into an 11x7-in. dish. Refrigerate until firm., In a bowl, dissolve lemon gelatin in boiling water. In a small bowl, beat the cream cheese and mayonnaise. Gradually beat in lemon gelatin until smooth. Stir in pineapple. , Refrigerate until almost set. Fold in whipped cream and marshmallows. Spoon over cherry layer. Refrigerate until firm.

CRANBERRY COTTAGE CHEESE SALAD

Steps:

• Dissolve jello in hot water and add lemon juice.
• Chill until slightly thickened.
• Whip cranberry sauce and add with cottage cheese and sour cream to jello.
• Pour into buttered 9 inch ring mold.
• Chill until set.
• Whip cream and add soften cream cheese.
• Stir in marshmellows and sherry.
• Let stand in refrigerator 2 to 3 hours.
• Unmold salad on a plate.
• Fill the center of the salad with the Cream Cheese dressing.