 |
Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
|
This is a recipe I got from my friend Denise. She says it's a must-have for Thanksgiving and Christmas at their house. Cooking time is freezing time. Ingredients:
2 (14 ounce) cans cranberry sauce (either jellied or whole-berry) |
1 (20 ounce) can crushed pineapple |
2 tablespoons lemon juice |
1 (16 ounce) bag mini marshmallows |
1 (8 ounce) container cool whip |
1/2 cup crushed walnuts (optional) |
Directions:
1. In a blender, mix pineapple (do not strain), cranberries and lemon juice until blended - chunky, not perfectly pureed.
2. Pour mixture into a 9 x 13 pan and add marshmallows (mix a little so the marshmallows are coated with the cranberry sauce - it helps the topping stick later). The marshmallows will be floating on the top.
3. Freeze until solid.
4. Cover with Cool Whip, sprinkle with nuts, refreeze.
5. Remove from freezer 10 minutes before serving to allow it to soften a little.
|
|