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.
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, blend cream cheese, salad dressing and sugar. Fold in the whipped topping; set aside. In a large mixing bowl, combine pineapple, nuts and cranberry sauce. Gently combine with cream cheese mixture. Spread in a 9 x 13 glass baking dish. Cover and freeze. Remove from freezer 10 to 15 minutes before serving. Serve on lettuce leaves, if desired. Serves 24.
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.
Let cream cheese come to room temperature.
Add sugar, salad dressing and whipped cream.
Blend all together.
Mix together cranberry sauce, well drained, crushed pineapple, marshmallows and pecans.
Add to cream cheese mixture.
Place in a Pyrex dish and freeze.
Blend cream cheese, mayonnaise and sugar.
In separate bowl, stir together pineapple, cranberry sauce and nuts.
Add to cream cheese mixture.
Gently stir in topping.
Pour into a 9 x 5-inch loaf pan.
Cover with heavy-duty foil and freeze.
Slice frozen salad into 3/4-inch slabs and serve on a bed of lettuce.
Makes 12 servings.
In a mixing bowl, gently mix together cranberry sauce and apple chunks with their juices until combined.
Take care not to mash apples.
In another bowl, mix the sour cream with the lemon juice and sugar.
Stir into the cranberry mixture, blending well. Pour fruit mixture into a foil-lined 8 1/2 x 4 1/2-inch loaf pan. Cover and freeze salad at least 4 hours or until ready to serve. Remove from pan onto serving platter.
Let stand at room temperature for 5 to 10 minutes.
old with 1 tablespoon creamy salad dressing. Zest 1 orange and
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 mixing bowl, beat cream cheese, sugar, salt and mayo until smooth.
Stir in cranberry sauce, pineapple and pecans until well mixed.
Fold in Dream Whip.
Pour into 13 x 9-inch pan and freeze at least 24 hours.
Let sit out for 5 to 10 minutes before serving.
Cut into squares to serve.
Mix cranberry sauce with juice of 1 lemon; spread mixture in an 8 x 8-inch pan, dish or tray.
Sprinkle half of the chopped pecans on top of mixture.
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.
Beat cream cheese with sugar and salad dressing.
Stir in cranberry sauce and drained pineapple.
Fold in whipped topping. Pour into 9 x 13-inch pan and freeze.
Serves 8 to 10.
Soften cheese with cranberry sauce and pineapple. Blend sugar and salad dressing with whipped cream.
Mix with cheese mixture until smooth.
Add nuts and freeze into squares before serving. You can use a refrigerator tray for freezing or 1 1/2-quart dish.
Beat cream cheese with salad dressing, lemon juice and salt until smooth.
Stir in pineapple, walnuts, bananas and 1/2 whipped cream.
Lightly fold in cranberry chunks.
Turn into a 9 x 5 x 3-inch bread pan lined with waxed paper.
Freeze.
Turn out on dish 30 minutes before serving.
Slice 1/2 inch thick.
Blend together salad dressing and cream cheese.
To the cheese mixture add sliced maraschino cherries, drained pineapple and cranberry sauce.
Fold in whipped cream.
Pour in mold and freeze until firm.
In food grinder, grind cranberries and navel oranges.
To this, add sugar and food color.
In blender put small package strawberries and orange juice.
Blend until the berries disappear. Add to cranberry mixture.
Dissolve jello in 1 1/2 cups boiling water.
Add Knox gelatine.
Stir until dissolved.
Add to berry mixture.
Add pecans.
Chill overnight.
Whip cream and add sugar to taste.
Layer the cranberry salad with the whipped cream for a beautiful holiday salad.
In bowl with electric mixer, combine sour cream, cream cheese and sugar until well blended.
Stir in cranberry sauce, pineapple and pecans.
Fold in Cool Whip.
Place in slightly oiled 6-cup mold and freeze.
To serve, dip bottom of mold in sink of warm water until salad loosens itself and invert onto platter.
Decorate with parsley.
Slice and serve.
This salad should only be slightly thawed before serving.
Serves 8.