Frozen Cranberry Salad
This is a sponsored conversation written by me on behalf of Albertsons & Safeway. The opinions and text are all mine.
Frozen Cranberry Salad is one of “Grandma’s Recipes” and it’s been around the family for years. Typically, we have this at Thanksgiving and Christmas but I just realized it’s PERFECT for hot summer evenings….cool and refreshing! The best part…. It’s one of those dishes that’s called “salad” but it’s hard to decided whether it’s actually a side dish or dessert. In case you’re wondering, I ALWAYS call those “side dishes” so I can still have dessert.
Around the holidays we make many different dishes so it’s nice to have at least one that’s quick and easy. During the summer it’s so hot anything that doesn’t require a lot of time in the kitchen is great. Frozen Cranberry Salad is super easy to whip up because it uses canned pineapple and cranberry sauce, and Cans Get You Cooking! No matter what time of year, that’s convenient!
It does require some time in the freezer (at least a couple of hours) so I usually make mine the day before I’m serving. Any leftovers can be returned to the freezer and enjoyed later. Because it makes a large amount I will often freeze in two dishes, serving one at Thanksgiving and saving the second for Christmas. I wrap the second one tightly with plastic wrap then foil to avoid freezer burn.
Here’s the Recipe:
- 8 oz cream cheese – softened
- 1 Tbsp lemon juice
- 1 cup sugar
- 8 oz tub whipped topping
- 1 -16oz can crushed pineapple – drained
- 1 can cranberry sauce with whole cranberries (undrained)
- ½ cup chopped pecans
Use strainer to drain juice from canned pineapple
Using electric mixer, mix cream cheese, sugar and lemon juice until smooth
It’s a good idea to use a large bowl, I didn’t and had to trade bowls to get all the ingredients in.
Add pineapple, cranberry sauce and nuts. Stir until well combined
Add whipped topping and stir well
Place in a 9 x 13 pan or divide into two smaller pans (glass dishes with lids that close tightly work best but plastic wrap or foil are fine, too)
Cover and freeze several hours or overnight
Remove from freezer about 10-15 minutes before serving to allow for easier cutting
Cut into 12-15 pieces
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- 8 oz cream cheese – softened
- 1 Tbsp lemon juice
- 1 cup sugar
- 8 oz tub whipped topping
- 1 -16oz can crushed pineapple – drained
- 1 can cranberry sauce with whole cranberries (undrained)
- ½ cup chopped pecans
- Using electric mixer, mix cream cheese, sugar and lemon juice until smooth
- Add pineapple, cranberry sauce and nuts. Stir until well combined
- Add whipped topping and stir well
- Place in a 9 x 13 pan or divide into two smaller pans (glass dishes with lids that close tightly work best but plastic wrap or foil are fine, too)
- cover and freeze several hours or overnight
- Remove from freezer about 10-15 minutes before serving to allow for easier cutting
- Cut into 12-15 pieces
- Start out with a large bowl in order to mix ingredients properly
This is a sponsored conversation written by me on behalf of Albertsons & Safeway. The opinions and text are all mine.