FROZEN CRANBERRY PINEAPPLE SALAD by Nancy Swinyard
1 lb 4 oz can crushed pineapple, very well drained
1 lb can whole cranberry sauce
1 c sour cream
1 c pecans (chopped, halved or whole)
Drain pineapple. There will be a good-sized glass of juice to enjoy.
Fold all ingredients together, pour into an 8” x 8” pan.
Freeze several hours.
Soften 15-20 minutes before serving on lettuce leaves.
I pour this into a 9” Tupperware ring mold, snap on the lid and freeze it overnight—or longer if I need to prepare this further in advance. It might take 3 hours or so to soften before turning out, so it travels well.
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