Frozen Cranberry Salad Recipes

FROZEN CRANBERRY SALAD

Steps:

• Chop cranberries finely in food processor. Empty into a big bowl. Add sugar to cranberries and stir well.
• Chop nuts in processor. Add to cranberries.
• Whip cream cheese in processor and add to bowl. Stir in drained, crushed pineapple. Fold in Cool Whip or whipped cream.
• Freeze in lightly greased pans that have been greased with Pam or canola oil.
• I use 1- 9 x 5 or 2- 8 x 4 loaf pans, or muffin tins that have been line with paper liners.
• When ready to serve, let thaw for about 10 minutes before unmolding. Slice into pretty slices OR just serve the individual ones from the muffin pan on a rimmed tray.

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:

• 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:

• 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.

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.

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 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.