Frosty Cranberry Salad Squares Recipes

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FROSTED CRANBERRY SALAD



Frosted Cranberry Salad image

-Carolyn Sellers, York, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 11

1 can (20 ounces) crushed pineapple
1 envelope unflavored gelatin
1 package (3 ounces) cherry gelatin
1 cup chilled ginger ale
1 can (14 ounces) jellied cranberry sauce
1 package (8 ounces) cream cheese, softened
1 envelope whipped topping mix (Dream Whip)
1/2 cup milk
1 teaspoon vanilla extract
8 pecan halves, toasted
8 fresh cranberries

Steps:

  • Drain pineapple, reserving juice in a 1 cup measure; set pineapple aside. To the juice, add enough water to measure 1 cup. Transfer to a small saucepan; add the unflavored gelatin and let stand for 1 minute. Bring to a boil. Add cherry gelatin; stir until dissolved. Stir in ginger ale. Pour into a bowl. Refrigerate for 30 minutes or until partially set., Whisk in the pineapple and cranberry sauce. Transfer to an 11x7-in. dish coated with cooking spray. Refrigerate until set., In a large bowl, beat cream cheese until smooth. In a small bowl, beat whipped topping mix, milk and vanilla on low speed until blended. Beat on high for 4 minutes or until thickened. Add to cream cheese; beat until blended. Spread over gelatin. Refrigerate overnight. Cut into squares; garnish each with a pecan half and cranberry.

Nutrition Facts :

FROSTED CRANBERRY SQUARES



Frosted Cranberry Squares image

A lovely cranberry salad for the Thanksgiving table. The combination of cream cheese, toasted pecans and cranberry is delicious.

Provided by 2bizzy

Categories     Dessert

Time 2h15m

Yield 9 serving(s)

Number Of Ingredients 8

1 (13 1/2 ounce) can crushed pineapple
2 (3 ounce) packages lemon Jell-O gelatin
7 ounces ginger ale
1 lb jellied cranberry sauce
1 (8 ounce) container whipped topping
1 (8 ounce) package cream cheese, softened
1/2 cup chopped pecans
1 tablespoon butter or 1 tablespoon margarine

Steps:

  • Drain pineapple, reserving syrup.
  • Add water to syrup to make 1 cup. Heat liquid in a small saucepan until mixture is boiling. Dissolve gelatin in liquid and cool.
  • Pour liquid into a mixing bowl and gently stir in Ginger Ale; chill til partially set.
  • Meanwhile, mix pineapple and cranberry sauce. Fold into gelatin mixture.
  • Turn mixture into 9x9x2 dish. Chill until firm.
  • Fold cream cheese and whipping topping together until blended. Spread over firm gelatin.
  • Toast pecans in butter in a 350 oven for about 10 minutes. Cool and sprinkle over top of salad.
  • Chill. Cut into 9 squares to serve.

Nutrition Facts : Calories 391.4, Fat 20.5, SaturatedFat 10.4, Cholesterol 51.4, Sodium 223.1, Carbohydrate 50.3, Fiber 1.4, Sugar 46, Protein 5.1

FROSTY CRANBERRY SALAD CUPS



Frosty Cranberry Salad Cups image

Instead of traditional cranberry sauce, consider these individual fruit salads. They're a make-ahead treat terrific for potlucks. -Bernadine Bolte, St. Louis, Missouri

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 16 servings.

Number Of Ingredients 6

1 can (14 ounces) jellied cranberry sauce
1 can (8 ounces) crushed pineapple, drained
1 cup sour cream
1/4 cup confectioners' sugar
3/4 cup miniature marshmallows
Red food coloring, optional

Steps:

  • In a large bowl, combine all the ingredients. Fill foil-or paper-lined muffin cups two-thirds full. Cover and freeze until firm, about 3 hours.

Nutrition Facts : Calories 92 calories, Fat 2g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 14mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

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