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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This frosty fruit salad from Freda Triano of Milwaukie, Oregon is a marvelous make-ahead addition to any menu. It gets its appealing appearance from cranberries and its fun crunch from chopped walnuts. Ingredients:
1 package (12 ounces) fresh or frozen cranberries, thawed |
1-1/2 cups sugar |
1 can (20 ounces) crushed pineapple |
1 package (16 ounces) miniature marshmallows |
2 cups heavy whipping cream |
2 tablespoons confectioners' sugar |
1 teaspoon vanilla extract |
1 cup chopped walnuts |
Directions:
1. Place cranberries in a blender, cover and process until coarsely ground. Pour into a bowl; add sugar. Cover and chill for 1 hour.
2. Drain pineapple, reserving 1/4 cup of juice (discard remaining juice or save for another use). In a large bowl, combine pineapple, juice and marshmallows. Cover and chill for 1 hour.
3. Add cranberry mixture. In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Fold into the cranberry-pineapple mixture. Stir in walnuts.
4. Transfer to two greased 8-in. square dishes. Cover and freeze for up to 2 months.
5. To use frozen salad: Remove from the freezer about 45 minutes before serving. Cut into squares. Yield: 2 salads (6-8 servings each).
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