Frozen Cranberry Salad
- 1 pkg. fresh or frozen cranberries, thawed
- 1 1/2 cups sugar
- 1 can (20 oz.) crushed pineapple
- 1 pkg. (16 oz.) mini marshmallows
- 2 cups whipping cream
- 2 Tbsp. powdered sugar
- 1 tsp. vanilla extract
- 1 cup chopped walnuts
In a blender or food processor, coarsely grind the cranberries. Pour into a bowl and add sugar. Cover and chill for 1 hour.
Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine pineapple, juice and marshmallows. Cover and chill for 1 hour.
TO PREPARE THE SALAD:
Add cranberry mixture to pineapple mixture.
In another mixing bowl, beat cream until it forms soft peaks; beat in powdered sugar and vanilla. Fold in the cranberry-pineapple mixture. Stir in the nuts. Transfer to 2 (8-inch) square dishes or equivalent. Cover and freeze for up to 2 months.
Remove from the freezer about 45 minutes before serving. Cut into squares