Frozen Cranberry Walnut Salad Recipe
- 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
- 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).
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.
Reviews for Frozen Cranberry Walnut Salad
"This is wonderful! I took it to a potluck & everyone thought it was a great dessert & wanted the recipe. It was the first dish gone & everyone was looking for seconds."