Paper Cup Frozen Salad Recipes

PAPER CUP FROZEN SALAD

Steps:

• Combine sour cream, lemon juice, sugar, salt, pineapple, banana and food color.
• Fold in nuts and cherries.
• Spoon into paper-lined muffin cups.
• Cover with plastic wrap and freeze until firm--about 12 hours or overnight.
• Remove from freezer 15 minutes before serving.

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.

DIXIE CUP FROZEN FRUIT SALAD YUM!

Steps:

• 1. In mixing bowl combine sour cream, lemon juice, sugar and salt. Stir in pineapple, cherries, pecans, banana and marshmallows.
• 2. Spoon into 8 (4 oz) Dixie (or other) paper cups. Freeze until firm. Let thaw for a few minutes before serving. Goo-ood!

PINK ARTIC FROZEN FRUIT SALAD

Steps:

• Drain pineapple, and soften cream cheese.
• Blend all ingredients except Dream Whip. Fold in Dream Whip.
• Pour into muffin tins lined with paper bake cups and freeze.
• After they are frozen, leave the paper cups on and put them in a plastic bag in the freezer, to be kept until ready to use.
• Remove paper cups before serving.

PERFECT FOR A HOT DAY FROZEN FRUIT SALAD

Steps:

• Combine all ingredients in a large bowl; mix well.
• Pour into a shallow 2-quart dish.
• Freeze until firm.
• Cut into squares.
• Variation: Mixture may be spoon into muffin cups lined with paper liners for individual salads.