Whip the whipping cream, sugar and salt to soft peaks.
Stir in mayonnaise; mix well.
Fold in cranberry sauce and orange juice.
Line muffin tin with foil or paper liners.
Fill with cranberry mix.
Freeze until firm.
Put in Ziploc bag.
Remove from freezer 10 to 15 minutes before serving.
May be used as salad or dessert.
rie and 2 tablespoons of cranberry sauce.
brush the edges
Cream the cream cheese with sugar and mayonnaise.
Add pineapple (drained) and cranberry sauce.
Use mixer to mix well. Add Cool Whip.
Put into cupcake liners and freeze.
Or can be frozen in any dish desired.
Thaw slightly before serving.
A good way to store in freezer is to let mixture freeze and put into Ziploc bags.
ups boiling water with the cranberry and raspberry Jell-o powder
n boiling water. Stir in cranberry sauce and cold water until
Drain pineapple.
Soften cream cheese, beating in sugar and mayonnaise.
Add cranberry sauce, pineapple and nuts.
Fold in Cool Whip.
Pour into loaf pan.
Freeze for at least 12 hours before serving.
Cover with aluminum foil before freezing.
Remove 1 hour from freezer before serving.
Yields 8 to 10 servings.
Spread canned cranberry in a 9 x 13 inch pan.
Cover with whipped topping.
Sprinkle with pecans.
Freeze two hours or longer.
Remove from freezer, 10 minutes before serving.
Cut into squares and serve.
Can refreeze for later use.
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.
Butter 9 x 13-inch dish with 2 tablespoons butter.
Mix with a fork softened cream cheese, mayonnaise and sugar.
Add crushed pineapple, whole cranberry sauce, Cool Whip and pecans.
Pour into dish.
Cover and freeze.
Cut into squares when ready to serve. (Allow a few minutes out of the freezer before cutting.)
Good with turkey or ham or for dessert.
Blend yogurt, honey and orange juice together in a bowl until smooth.
Stir in cranberry sauce.
Serve in individual dessert dishes.
Serves 4.
Mix crumbs with 1 tablespoon sugar and butter.
Put 1/2 crumbs in Pyrex baking dish; press to form a crust.
Chill the milk in bowl in the freezer until crystals form; whip until stiff.
Crush cranberry sauce with a fork in a mixing bowl.
Add 2 tablespoons sugar and almond flavoring.
Fold whipped milk into cranberries. Pour over crumbs.
Add additional crumbs.
Cut bananas in halves and slice.
Drain pineapple juice into a medium bowl.
Set pineapple aside.
Add bananas to the juice. In large bowl, combine sugar and cranberry sauce.
Remove bananas. Discard juice.
Add bananas to cranberry mixture. Stir in pineapple, whipped topping and nuts.
Pour into a 13x9x2 inch dish.
Freeze until solid.
Remove from freezer 15 minutes before serving.
Cut into squares.
(Serves 16.)
Mix together cream cheese, butter, sugar, cranberry sauce, pineapple and nuts. Set aside.
Whip heavy cream with powdered sugar and vanilla until soft peaks form. Fold into cranberry mixture. Pour into a 9x5 inch loaf pan. Freeze until firm. Slice and serve frozen.
Combine grape juice concentrate, cranberry juice concentrate and orange juice in large punch bowl. Just before serving, add 2 quarts chilled lemon-lime soda. Use the other 2 quarts and make ice molds. Orange and lime slices can be frozen in the molds for decoration. A pint of Orange sherbet is a nice addition and some people have even added vodka.
Prepare Cranberry Ice Ring one day in advance.
Cranberry Cream Punch: In punch bowl, combine sweetened condensed milk, cranberry juice concentrate, (liqueur and food coloring, if desired).
Just before serving, add club soda/ginger ale and ice ring.
Cranberry Ice Ring: Combine cranberry juice cocktail and water.
In 1-1/2-quart ring mold, pour 1/2 cup cranberry liquid.
Arrange cranberries and lime slices or mint leaves in mold and freeze.
Add remaining 3 cups cranberry liquid to mold; freeze overnight.
Combine milk and lemon juice in a large bowl.
Stir in cranberry sauce, pineapple and nuts; fold in whipped topping. Spread in a 9 x 13-inch baking dish.
Freeze until firm.
Remove from freezer 10 minutes before cutting.
Return leftovers to freezer.
Mix mayonnaise and Cool Whip.
Fold in cranberry sauce and orange juice.
Line muffin pan with paper baking cups.
Fill with mixture and freeze until firm.
Remove and refrigerate 10 to 20 minutes before serving.
Makes 12.
In a medium bowl, stir together the cranberry juice concentrate, lemonade concentrate, lemon-lime soda and bourbon. Cover and freeze overnight. It will remain slushy because of the bourbon. Scoop spoonfuls into small glasses to serve as a cocktail.
Drain pineapple well and place in large mixing bowl.
Add sugar, cool whip, cranberry sauce, and sour cream.
In a separate mixing bowl, peel & smash bananas with a fork.
Now combine pineapple mixture and banana mixture and stir well.
Add nuts, if desired.
Spoon into cupcake papers placed in a muffin pan. Freeze. When frozen, remove from muffin pan and place in Ziploc bag. Remove cupcake liners prior to serving.
Mix all ingredients except the carbonated beverage in a nonmetallic container.
Divide among pint containers.
Cover and freeze at least 8 hours until slushy.
Stir a couple of times during the freezing processes to make serving easier.
To serve, mix equal parts slush and chilled carbonated beverage.
An ounce of cranberry liqueur or vodka can be added to each glass when serving.