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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 24 |
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I make this salad every year for Thanksgiving and Christmas dinner. Ingredients:
12 ounces fresh cranberries (1 bag) |
20 ounces crushed pineapple (large can) |
1 cup sugar |
10 ounces mini marshmallows |
1 pint whipping cream |
1 teaspoon vanilla |
Directions:
1. Grind cranberries in food processor, put in large bowl.
2. Add pineapple (drain off some of the juice), mini marshmallows and sugar.
3. Mix well and put in fridge for 1 hour.
4. Whip whipping cream, add vanilla.
5. Fold whipped cream into cranberry mixture.
6. Pour salad into molds and freeze.
7. Thaw 45 minutes before serving.
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