In a large bowl, combine the cranberry sauce, marshmallows, pineapple and lemon juice.
Fold in whipped topping.
Transfer to a serving dish.
Cover and refrigerate until serving.
Heat cranberry juice cocktail to boiling, remove from heat. Stir in gelatin until de solved.
Beat cranberry raspberry sauce with electric beater on high speed for 1 minute; stir into gelatin mixture.
Chill until thickened, about 2 1/2 hours.
Fold in whipped topping, blending thoroughly.
Spoon into dessert dishes or prepared 9-inch pie shell.
(For salad, pour into mold sprayed with Pam, or other cooking spray.)
chill until firm, at least 3 hours.
Makes 8 servings.
Dissolve Jell-O in boiling water.
Add drink.
Measure out 2 cups and chill it until slightly thickened.
Add cranberry sauce to the remaining Jell-O/drink mix.
Blend well and let it chill until thickened.
Blend Cool Whip into the 2 cups of slightly jelled Jell-O.
Add the apple.
Pour mixture into a 7 to 8 cup bowl and chill until firm.
When the creamy layer is firm and the sauce mixture is thickened, spoon the sauce mixture over the creamy layer.
Chill 3 hours until set.
Beat cream cheese, sugar and mayonnaise together until fluffy. Add cranberry sauce, drained pineapple and pecans, and mix well. Fold in whipped topping.
Pour into a large mold or in individual muffin tins, lined with paper liners.
Freeze until firm.
Serves 12 or more.
Mix together oats, flour and brown sugar.
Cut in 1/3 cup butter to dry mixture until crumbling.
Place half of this mixture in 8 x 8-inch greased cake dish.
Cover with jellied or whole berry cranberry sauce. Top with balance of mixture.
Bake 45 minutes at 350\u00b0.
Serve hot, topped with ice cream or whipped cream.
Combine rice and cranberry sauce.
Fold in whipped cream and diced marshmallows.
Spoon into individual dishes.
Makes 4 servings.
Heat oven to 350\u00b0F In 13x9-inch pan, melt butter in oven.
In medium bowl, stir Bisquick mix, sugar and milk until smooth. Pour batter evenly over butter in pan.
In small bowl, mix cranberry sauce and applesauce; spoon evenly over batter. Place apple slices on sauce mixture.
Bake 50 to 60 minutes or until golden brown.
Serve warm with whipped cream.
Combine cranberry sauce and chocolate bits in a medium saucepan.
Melt over medium heat, whisking occasionally until smooth.
Cool.
May store in glass jar in refrigerator.
Serve over desserts, fruit, ice cream, etc.
Makes 2 cups.
Dissolve Jello in boiling water. Drain crushed pineapple, reserving juice in one bowl and fruit in another bowl.
Mix together jello, cranberry sauce, and pineapple juice until smooth; refrigerate until half set. Stir in mandarin oranges, pineapple, and pecans.
Pour into decorative mold and refrigerate.
eanwhile, blend drained pineapple and cranberry sauce into pineapple mixture and
Drain pineapple well, reserving all juice.
Add juice to gelatin in a 2 qt saucepan.
Stir in water.
Heat to boiling, stirring to dissolve gelatin.
Remove from heat.
Blend in cranberry sauce.
Add lemon juice, zest, and nutmeg.
Chill until mixture thickens slightly.
Blend sour cream into gelatin mixture.
Fold in pecans and pineapple.
Pour into 2 qt mold.
Chill until firm.
Unmold onto serving plate.
Drain pineapple well, reserving all juice. Add enough water to juice to make 2 cups. Heat to boiling in saucepan.
Add jello, stir to dissolve. Remove from heat.
Add cranberry sauce, stir to dissolve. Add lemon juice, peel and nutmeg.
Chill until mixture thickens slightly.
Blend in sour cream, then fold in pineapple and pecans. Chill until firm.
ome salt and pepper.
Cranberry and Apple stuffing: Mix all
hake to loosen. Serve in dessert dishes with the nectarines.
Leftover cranberry sauce makes a colorful, kid-pleasing dessert.
In a blender container, combine cranberry sauce with vanilla ice cream.
Cover and blend until smooth.
Layer this cranberry mixture with additional softened vanilla ice cream, then cover and freeze until firm.
Pack this frozen dessert into paper cups or yogurt containers and use them as snacks.
ith baking paper. Spread the cranberry sauce over the dough, then
Blend yogurt, honey and orange juice together in a bowl until smooth.
Stir in cranberry sauce.
Serve in individual dessert dishes.
Serves 4.
Heat cranberry sauce to boiling, stirring constantly.
Add orange gelatin. Stir until dissolved. Add lemon juice and rind. Place over bowl with ice.
Stir until thickened and cooled.
Whip until fluffy. Fold in whipped egg white and cream. Turn into individual dessert dishes. Cover and chill about 4 hours until set.
Serve garnished with additional whipped cream.
Preparation time:
20 to 25 minutes.
In saucepan, combine pudding mix, lemon jello and 2 cups water. Cook and stir until mixture boils.
Stir in lemon juice; chill until partially set.
Dissolve raspberry jello in 1 cup boiling water.
Cook and stir until dissolved.
Beat in cranberry sauce. Fold in celery and nuts.
Chill until partially set.
Prepare dessert topping according to package directions, adding nutmeg; fold into pudding mixture.
tir until dissolved, beat in cranberry sauce.
Fold in nuts