Best 18 Frozen Cranberry Salad Recipes

FROZEN CRANBERRY SALAD

Steps:

• In a large bowl, combine the cream cheese, Miracle Whip and sugar. Fold in the whipped topping; set aside. , In a large bowl, combine the pineapple, nuts, coconut and cranberry sauce. Add cranberries if desired. Gently combine with cream cheese mixture. Spread into a 13x9-in. dish or three foil-lined 8x4-in. loaf pans. Cover and freeze. , Remove from freezer 10-15 minutes before serving. Cut in squares or slices. Serve on lettuce leaves.

FROZEN CRANBERRY SALAD

Steps:

• Mix first 5 ingredients, including the pineapple juice.
• Gently fold in cool whip until thoroughly blended.
• Place in a 9x13x2 in container, or line muffin cups with paper.
• Freeze overnight.

FROZEN CRANBERRY BANANA SALAD

Steps:

• Drain pineapple juice into a medium bowl; set pineapple aside. Add bananas to the juice. In a large bowl, combine cranberry sauce and sugar. Remove bananas, discarding juice, and add to cranberry mixture. Stir in pineapple, whipped topping and nuts. , Pour into a 13-in. x 9-in. dish. Freeze until solid. Remove from the freezer 15 minutes before cutting.

FROZEN CRANBERRY PINEAPPLE SALAD

Steps:

• In a food processor or blender, process cranberries, sugar and pineapple until the cranberries are finely chopped. Pour into a bowl; let stand for 10 minutes. Fold in whipped topping. Spoon into four foil muffin cups; sprinkle with pecans. Freeze. Remove from the freezer 15 minutes before serving. Garnish with cranberries and mint if desired.

FROZEN PINEAPPLE-CRANBERRY SALAD

Steps:

• Beat cream cheese, sugar and mayonnaise until smooth. Fold in remaining ingredients; spoon into a foil-lined 8x4-in loaf pan. Cover and freeze 8 hours or overnight. Remove from freezer 5 minutes before slicing.

FROZEN CRANBERRY SALAD

Steps:

• Mix together cream cheese, butter, sugar, cranberry sauce, pineapple and nuts. Set aside.
• Whip heavy cream with powdered sugar and vanilla until soft peaks form. Fold into cranberry mixture. Pour into a 9x5 inch loaf pan. Freeze until firm. Slice and serve frozen.

CRANBERRY / PINEAPPLE - FROZEN SALAD

Steps:

• 1. In a bowl; blend the cream cheese, sugar and mayonnaise.
• 2. In another bowl; mix cranberry, pineapple and nuts.
• 3. Add to cream cheese mixture and stir well.
• 4. Stir in the whipped topping.
• 5. Pour into a 9×5 inch loaf pan or 8×8 inch pan and cover with or Divide into 16 - 18 cupcake liners placed in muffin cups, number depending on size. After frozen, cover with plastic wrap, then foil.
• 6. Place in freezer until solid, overnight is best. After frozen, cover with plastic wrap, then foil. I serve with a dollop of whipped cream and some sprinkles of crushed pecans... Note: Pictures shown are of them freshly made, ready to put into the freezer.

FROZEN CRANBERRY SALAD

Steps:

• 1. Blend cream cheese,lemon juice and sugar in a mixing bowl. Add walnuts, pineapple tidbits and bananas, folding in gently. Fold in cranberry sauce and whipped topping
• 2. Pour into a 9x9" Pyrex dish. Freeze
• 3. Remove from freezeer about an hour before serving time to thaw enough to cut in to serving size. Serve on a lettuce leaf. Top with a dollop of whipped topping and a few sprinkles of walnuts. Enjoy

FROZEN CRANBERRY AMBROSIA SALAD

Steps:

• Combine all ingredients and freeze in a 9 x 13 dish.
• Take out 10 minutes before serving.

FROZEN CRANBERRY BANANA SALAD

Steps:

• Drain pineapple well and place in large mixing bowl.
• Add sugar, cool whip, cranberry sauce, and sour cream.
• In a separate mixing bowl, peel & smash bananas with a fork.
• Now combine pineapple mixture and banana mixture and stir well.
• Add nuts, if desired.
• Spoon into cupcake papers placed in a muffin pan. Freeze. When frozen, remove from muffin pan and place in Ziploc bag. Remove cupcake liners prior to serving.

FROZEN CRANBERRY SALAD

Steps:

• 1. In a large bowl, combine sweetened condensed milk and lemon juice.
• 2. Stir in cranberry sauce, pineapple and nuts; fold in whipped topping.
• 3. Spread in 9x13 inch pan.
• 4. Freeze until firm.
• 5. Remove from freezer 10 minutes before serving.
• 6. Serve on lettuce leaves.
• 7. Return leftovers to freezer.

NANA'S FROZEN CRANBERRY SALAD

Steps:

• Coarsely grind the cranberries in a blender. Combine the ground berries with the sugar and let this mixture sit for 2 hours. Drain the pineapple. After 2 hours, whip the cream and fold into the cranberry and sugar mixture. Fold in the remaining ingredients. Place this mixture into a freezer-proof container and cover tightly. Freeze until solid. Before serving, remove from the freezer and allow to soften slightly. Enjoy!

FROZEN CRANBERRY SALAD AND FRUIT SALAD DRESSING

Steps:

• 1. Beat cheese until smooth. Add cranberry sauce, lemon juice, and salt. Whip until thoroughly mixed. Fold in whipped cream.
• 2. Place in metal ice cube tray(s) or comparable small pan. Freeze!
• 3. Cut in squares and serve on lettuce leaf with a topping of fruit salad dressing.
• 4. FRUIT SALAD DRESSING: Mix ingredients in order given, stirring well after each addition. Cook over low heat until thick and smooth, stirring constantly. Chill thoroughly before serving.

FROZEN CRANBERRY WALNUT SALAD

Steps:

• Place cranberries in a blender, cover and process 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 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. , Transfer to two greased 8-in. square dishes. Cover and freeze for up to 2 months. , To use frozen salad: Remove from the freezer about 45 minutes before serving. Cut into squares.

FESTIVE FROZEN CRANBERRY SALAD

Steps:

• Combine Eagle Brand milk and lemon juice. Stir in cranberry sauce, drained pineapple and nuts. Fold in Cool Whip. Place in mold or pan. Freeze till firm. Remove from freezer a few minutes before serving.

FROZEN CRANBERRY SALAD

Steps:

• 1. Combine all ingredients and spread evening in a 9 x 13 dish.
• 2. Freeze several hours. Remove from freezer 5 minutes before serving.

FROZEN CRANBERRY--BANANA SALAD

Steps:

• 1. Drain pineapple juice into a medium bowl; set pineapple aside. Add bananas to juice. In a large bowl, combine cranberry sauce and sugar. Remove bananas, discarding juice, and add to cranberry mixture. Stir in pineapple, whipped topping and nuts.Pour into a 13x9 pan. Freeze until solid. About 3 hours. Remove from the freezer 15 minutes before serving.

FROZEN CRANBERRY ORANGE SALAD

Steps:

• Line a 9x5-in. loaf pan with foil; set aside. Place the cranberry sauce, orange juice and zest in a food processor; cover and process until blended. Transfer to prepared pan., In a small bowl, beat cream and sugar until it begins to thicken. Stir in mayonnaise. Spread over cranberry mixture: sprinkle with pecans. Cover and freeze for 4 hours or until firm. May be frozen for up to 1 month., To use frozen salad: Using foil, lift salad out of pan. Cut into pieces.