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Frozen Cranberry Walnut Salad

 Frozen Cranberry Walnut Salad
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.
6-8 ServingsPrep: 1-1/4 hours + freezing

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

  • Place cranberries in a blender, cover and process until coarsely
  • ground. Pour into a bowl; add sugar. Cover and chill for 1 hour.
  • 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.
  • 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.
  • Transfer to two greased 8-in. square dishes. Cover and freeze for up
  • to 2 months.
  • 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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Frozen Cranberry Walnut Salad (continued)

Nutritional Facts: 1 serving (1 each) equals 697 calories, 31 g fat (14 g saturated fat), 82 mg cholesterol, 51 mg sodium, 106 g carbohydrate, 3 g fiber, 7 g protein.