Time 20m Number Of Ingredients 6 Steps:
Chop cranberries finely in food processor. Empty into a big bowl. Add sugar to cranberries and stir well. Chop nuts in processor. Add to cranberries. Whip cream cheese in processor and add to bowl. Stir in drained, crushed pineapple. Fold in Cool Whip or whipped cream. Freeze in lightly greased pans that have been greased with Pam or canola oil. I use 1- 9 x 5 or 2- 8 x 4 loaf pans, or muffin tins that have been line with paper liners. When ready to serve, let thaw for about 10 minutes before unmolding. Slice into pretty slices OR just serve the individual ones from the muffin pan on a rimmed tray.
Time 15m Yield 16 servings. Number Of Ingredients 6 Steps:
Drain pineapple juice into a medium bowl; set pineapple aside. Add bananas to the juice. In a large bowl, combine cranberry sauce and sugar. Remove bananas, discarding juice, and add to cranberry mixture. Stir in pineapple, whipped topping and nuts. , Pour into a 13-in. x 9-in. dish. Freeze until solid. Remove from the freezer 15 minutes before cutting.
Time 2h15m Yield 8 Number Of Ingredients 6 Steps:
In a large bowl, stir together the cranberries, pineapple (with juice) and sugar. Let stand for about an hour, to let sugar dissolve, and then pour the mixture into a strainer over a bowl. Let drain, covered, in the refrigerator for at least two hours, or overnight. (Note: The drippings make a wonderful cranberry punch, when mixed with lemon-lime soda!) Before serving, whip the cream until soft peaks form. (You can sweeten the whipped cream with a little sugar, if desired.) In a large bowl, mix together the cranberry mixture, walnuts and marshmallows. Fold in the whipped cream and store in refrigerator until serving.
Time 6h20m Yield 8-12 serving(s) Number Of Ingredients 6 Steps:
Mix first 5 ingredients, including the pineapple juice. Gently fold in cool whip until thoroughly blended. Place in a 9x13x2 in container, or line muffin cups with paper. Freeze overnight.
Time 10m Yield 24 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine the cream cheese, Miracle Whip and sugar. Fold in the whipped topping; set aside. , In a large bowl, combine the pineapple, nuts, coconut and cranberry sauce. Add cranberries if desired. Gently combine with cream cheese mixture. Spread into a 13x9-in. dish or three foil-lined 8x4-in. loaf pans. Cover and freeze. , Remove from freezer 10-15 minutes before serving. Cut in squares or slices. Serve on lettuce leaves.
Time P2DT10m Yield 12-15 serving(s) Number Of Ingredients 5 Steps:
Grind up cranberries. Mix cranberries, marshmallows and sugar and let stand overnight. Mix cool whip into cranberry mixture and put into a 9x13 pan. Freeze overnight. Serve as desert, cut in squares on a bed of pretty greens.
Number Of Ingredients 7 Steps:
Combine cranberry sauce and crushed pineapple in a medium bowl. In a small bowl, stir sour cream and powdered sugar together add to cranberry mixture and mix well. Line a pie plate with foil. Pour in salad. Freeze until firm. Cover, label, and return to freezer for longer storage.To serve, lift frozen salad and foil from plate. Let stand at room temperature for about 10 minutes. Remove foil and cut salad into 6 wedges. Cut well-drained pineapple slices in half. Place cranberry wedge on a lettuce leaf and top with pineapple slice.
Time 30m Number Of Ingredients 5 Steps:
Mix with spoon until well blended the condensed milk, cranberry sauce, drained crushed pineapple, and walnuts. Fold in the Cool Whip. Spread in a 9 x 13 pan. Freeze until firm.
