Frozen Cranberry Salad
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Makes: 8”
x 8” dish |
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Servings: |
6 |
12 |
18 |
24 |
30 |
36 |
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Ingredients: |
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Cream
cheese; softened |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
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Whole
berry cranberry sauce |
14 oz. |
28 oz. |
42 oz. |
56 oz. |
70 oz. |
84 oz. |
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Crushed
pineapple; undrained |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
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Frozen
whipped topping |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
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Walnuts
or pecans; chopped |
1/2 C. |
1 C. |
1 1/2 C. |
2 C. |
2 1/2 C. |
3 C. |
Assembly
Directions:
In a large bowl, cream the cream cheese. Add the
cranberry sauce and crushed pineapple. Add whipped
topping and nuts.
Freezing Directions:
Pour salad mixture into glass loaf pan, 8 x 8 pan or
individual baking cups or lidded cups. Seal, label and
freeze. Thaw slightly before serving.
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Go to the November 2002 Newsletter
30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
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