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Frozen Cranberry Walnut Salad Recipe

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.
TOTAL TIME: Prep: 1-1/4 hours + freezing YIELD:6-8 servings


  • 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 whipping cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts


  • 1. In a blender or food processor, process cranberries 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 mixing bowl, beat cream until soft peaks from; beat in sugar and vanilla. 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. Remove from the freezer about 45 minutes before serving. Cut into squares. Yield: 2 salads (6-8 servings each).

Nutritional Facts

1 each: 697 calories, 31g fat (14g saturated fat), 82mg cholesterol, 51mg sodium, 106g carbohydrate (84g sugars, 3g fiber), 7g protein.

Reviews for Frozen Cranberry Walnut Salad

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Reviewed Dec. 20, 2007

"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."

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