Cranberry Sauce Chunk Salad |
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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 12 |
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I must confess that this is an exception to my rule, as I haven't made this recipe yet! I am making it for Thanksgiving this year, and being that it was a bit unusual, wanted to share it ahead of time! I'm guessing on prep time, and cook time would be the minimum amount of time it was in the freezer. Read more . I personally am going to make it the day before serving. Ingredients:
2 (3 oz.) pkg. cream cheese, softened |
1/4 c. mayonnaise |
1/4 c. lemon juice |
1/8 tsp. salt |
1 c. drained , crushed pineapple |
1 c. diced walnuts |
1 c. diced bananas |
1 1/2 c. heavy cream |
1 (1 lb.) can jellied cranberry sauce, chilled and cut into chunks |
Directions:
1. Beat cream cheese with mayonnaise, lemon juice and salt until smooth.
2. Stir in pineapple, walnuts and bananas.
3. Whip cream and fold into mixture.
4. Lightly fold in cranberry chunks.
5. Turn into a 9x5x2” bread pan that has been lined on all sides
6. with a double thickness of waxed paper.
7. Freeze.
8. To unmold, place pan in warm water and count to 15.
9. Turn out onto a chilled platter.
10. Place in refrigerator for about 30 min.before serving.
11. Slice to serve.
12. You may decorate with whipped topping and jellied cranberry cutouts.
13. Freeze to set decorations.
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