Nanas Frozen Cranberry Salad Recipes

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.

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!

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.

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!

Steps:

• Beat cream cheese, sugar and mayonnaise until smooth. Fold in remaining ingredients; spoon into a foil-lined 8x4-in loaf pan. Cover and freeze 8 hours or overnight. Remove from freezer 5 minutes before slicing.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square cake pan.
• Stir sugar, milk, vegetable oil, and egg together until well blended. Add flour, baking powder, and salt; stir until incorporated. Pour into the prepared cake pan and sprinkle chopped cranberries over the top.
• Combine flour, sugar, and butter for the topping in a bowl and mix until crumbly. Sprinkle over cranberries in the cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.

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.