Thursday, July 8, 2010

Frozen Cranberry Cream Salad

  Ahh, frozen.  Isn't that the greatest word. Especially when the heat index is above 90 degrees F.  This cool salad would be great to serve to guests with a turkey or chicken sandwich at a luncheon.  A tall cool glass of tea, or your favorite frozen (there's that word again) drink.  I can't think of any thing better on a hot day.

Frozen Cranberry Cream Salad


 1 cup whipping cream
1 (8 oz) can crushed pineapple (drained)
1 (1 lb) can whole berry Cranberry sauce
2 Tbsp mayonnaise or sour cream (use mayonnaise if salad is to remain       
    frozen long)
2 Tbsp sugar
1 (8 oz) package Cream cheese, softened
1 cups nuts

   Whip cream in large bowl until stiff peaks can be formed.  Fold in pineapple.  Set aside.
   In blender, blend cranberry sauce until smooth.  Add mayonnaise or sour cream, sugar, and cream cheese, and blend until well mixed.  Add nuts and blend until chopped.
   Fold blended mixture into whipped cream and pineapple.  Freeze in 10 individual molds or a 13”x 9”x 2” dish, that has been well sprayed with oil.  Will keep in freezer for several weeks.
   To serve, let molds stand at room temperature 10 minutes before unmolding.
Serves 6 to 10.

                          Did someone say Frozen!!!!

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