rie and 2 tablespoons of cranberry sauce.
brush the edges
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.
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.
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 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.
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.
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 medium bowl blend cream cheese, salad dressing and sugar. Fold in whipped topping; set aside.
In large mixing bowl combine pineapple, nuts, coconut and cranberry sauce.
Add cranberries if desired.
Gently combine with cream cheese mixture.
Spread into a 13 x 9 x 2-inch baking dish or three foil-lined 8 x 4 x 2-inch loaf pans.
Cover and freeze.
Remove from freezer 10 to 15 minutes before serving.
Cut into squares or slices and serve on lettuce leaves.
Makes 24 servings.
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.
Combine condensed milk and lemon juice. Stir well, then add cranberry sauce, pineapple and nuts. Fold in Cool Whip; stir well. Freeze in a glass baking dish or pour into paper cups placed in muffin tins and freeze; when frozen, remove from muffin tins and store frozen in a plastic container. Serves 10 to 12. Can freeze. Must do ahead.
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.
Drain pineapple juice into a medium bowl.
Set pineapple aside.
Add bananas to the pineapple juice.
In a large bowl, combine cranberry sauce and sugar.
Remove the bananas; discard the juice.
Add the bananas to the cranberry sauce and sugar. Stir in pineapple tidbits, whipped topping and nuts.
Pour about 1/3 cup cranberry sauce over pumpkin mixture. Top
In large punch bowl, combine juices, ginger ale and frozen berries.
Float thinly sliced orange on top.
orm.
Fold into the cranberry mixture.
Pour into the
In a bowl with electric mixer, combine sour cream, cream cheese and sugar until well blended.
Stir in cranberry sauce, pineapple and pecans.
Fold in topping.
Place in slightly oiled 6-cup mold and freeze.
To serve, dip bottom of mold in warm water and invert onto platter.
Decorate with parsley and serve.
Salad should be only slightly thawed before serving.
Serves 8.
This may be put in cake pan and cut as needed.
In large bowl, combine sweetened condensed milk and lemon juice.
Stir in cranberry sauce, pineapple and nuts.
Fold in whipped topping.
Spread in 13 x 9-inch baking dish.
Freeze until firm.
Remove from freezer 10 minutes before cutting.
Serve on lettuce leaves.
Return leftovers to freezer.
Makes 15 servings.