Thanksgiving Frozen Cranberry Salad

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#100897

serves/makes:

ready in:
2-5 hrs

ingredients

1 package (12 ounce size) fresh or frozen cranberries, thawed
1 1/2 cup sugar
1 can (20 ounce size) crushed pineapple
1 package (16 ounce size) miniature marshmallows
2 cups whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts

directions

In a blender or food processor, process cranberries until coarsely ground. Pour into a bowl; add sugar. Cover and chill for 1 hour.

Drain pineapple, reserving 1/4 cup of juice (discard remaining juice or save for another use).

In a large bowl, combine pineapple, juice and marshmallows. Cover and chill for 1 hour. Add cranberry mixture.

In a mixing bowl, beat cream until soft peaks from; beat in sugar and vanilla. Fold into the cranberry-pineapple mixture. Stir in walnuts.

Transfer to two greased 8-in. square dishes. Cover and freeze for up to 2 months. Remove from the freezer about 45 minutes before serving. Cut into squares.

added by

easybaker

nutrition data

349 calories, 15 grams fat, 52 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.

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