Frosty Cranberry Salad Recipes

Steps:

• In large bowl, beat cream cheese, condensed milk, mayonnaise and lemon juice with electric mixer on low speed until smooth and fluffy.
• Add cranberry sauce; beat on low speed until blended. Fold in cherries and pineapple. Spoon evenly into ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle with nuts. Cover; freeze 6 hours or until firm.
• To serve, let stand at room temperature 30 minutes or until slightly softened. Cut into squares.

Steps:

• If using frozen cranberries let thaw before using. In a food processor or blender grind the cranberries. Add the sugar, crushed pineapple and marshmallows. Let mixture stand overnight.
• Just before serving stir in the sliced banana and whipped cream.

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.

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.

Steps:

• 1. Fill muffin pans with 15-20 paper liners.
• 2. Chop cranberries fine put in a medium bowl, add sugar and let set till ready to combine ingredients.
• 3. chop one orange fine put in medium bowl, reserving juice.
• 4. Shred apple add to chopped orange.
• 5. Squeeze remaining orange. Add to reserved juice to make a total of 1/2 C. juice. Combine orange juice, cream cheese and vanilla, beat with a rotary beater till fluffy.
• 6. Stir the orange, apple, cranberries and dates into cream cheese mixture .
• 7. Whip cream till soft peaks form. Fold whipped cream into cream cheese mixture.
• 8. Fill paper lined muffin pans with mixture, sprinkle lightly with pecans and freeze.

Steps:

• Grind cranberries in food processor, put in large bowl.
• Add pineapple (drain off some of the juice), mini marshmallows and sugar.
• Mix well and put in fridge for 1 hour.
• Whip whipping cream, add vanilla.
• Fold whipped cream into cranberry mixture.
• Pour salad into molds and freeze.
• Thaw 45 minutes before serving.

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.

Steps:

• Combine milk and lemon juice.
• Stir in pinapple, cranberry sauce, marshmallows, pecans and food coloring(makes it look more festive).
• Fold in whipped topping.
• Either spoon into 9x13x2 baking dish and freeze until firm or put into bowl and set in refrigerator until very cool.

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.

Steps:

• In a bowl, combine milk and lemon juice, mix well. Stir in the pineapple, cranberry sauce, marshmallows, pecans and food coloring if desired.
• Fold in whipped topping. Spoon into a 13x9 inch baking dish.
• Freeze until firm 4 hours or overnight. Cut into squares.