Here is a recipe my mother made for Christmas dinner back in 2000 and we have spent some time searching for it over the years and were happy to find it in Taste Of Home, Quick Cooking, Sept/Oct 2000 issue, so I wanted to share it with you!
Frozen Cranberry Salad
1 package (12 ounces) fresh or frozen cranberries, thawed
1-1/2 cups sugar
1 can (20 ounces) crushed pineapple
1 package (16 ounces) miniature marshmallows
2 cups whipping cream
2 tablespoons confectioners sugar
1 teaspoon vanilla extract
In a blender or food processor, process cranberries until coarsely ground. Pour into a bowl; add sugar. Cover & chill for one hour. Drain pineapple, reserving 1/4 cup of juice (discard remaining juice or save for another use). In a large bowl, combine pineapple, juice & marshmallows. Cover & chill for 1 hour. Add Cranberry mixture. In a mixing bowl, beat cream until soft peaks form; beat in sugar and vanilla. Fold into the cranberry pineapple mixture. Transfer to two 8 inch square dishes. Cover and freeze for up to 2 months. Remove from the freezer about 45 minutes before serving. Cut into squares. Yield: 2 salads (6-8 servings each)
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