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Frosty Cranberry Salad Cups

Instead of traditional cranberry sauce, consider these individual fruit salads. They're a make-ahead treat terrific for potlucks. —Bernadine Bolte, St. Louis, Missouri
  • Total Time
    Prep: 10 min. + freezing
  • Makes
    16 servings


  • 1 can (14 ounces) jellied cranberry sauce
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup sour cream
  • 1/4 cup confectioners' sugar
  • 3/4 cup miniature marshmallows
  • Red food coloring, optional


  • In a large bowl, combine all the ingredients. Fill foil-or paper-lined muffin cups two-thirds full. Cover and freeze until firm, about 3 hours.
Nutrition Facts
1 each: 92 calories, 2g fat (2g saturated fat), 9mg cholesterol, 14mg sodium, 17g carbohydrate (12g sugars, 1g fiber), 1g protein.

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  • LuluPie
    Dec 8, 2010

    No comment left

  • rmorse
    Oct 29, 2010

    I loved the idea of individual servings, ready in the freezer to pull out for a meal. I'll use that concept for other frozen fruit salads I make. So easy to serve! However, I was not all that excited about the marshmallows and the jellied cranberry sauce in this particular recipe. The textures didn't seem right to me. If I were to make this again, I would cut the marshmallows in smaller pieces and would try some other form of cranberry.

  • rmorse154
    Oct 29, 2010

    No comment left

  • psa1121
    Jul 25, 2009

    No comment left