Time 20m Yield 16 Number Of Ingredients 6 Steps:
Gather the ingredients. Lightly grease a 9 x 13 x 2-inch baking dish. In a large bowl, combine the drained pineapple, cranberry sauce, sour cream, whipped topping , confectioners’ sugar, and pecans, if using. Spoon the fruit mixture into the prepared baking dish. Freeze the fruit salad for several hours or overnight, or until solid. To serve, cut the frozen salad into squares and arrange on salad greens.
Time 1h10m Yield 15 servings. Number Of Ingredients 17 Steps:
Preheat oven to 350°. In a small bowl, mix brown sugar and butter; spread onto the bottom of a greased 13x9-in. baking pan. Top with pineapple slices. Place a whole cranberry in the center of each pineapple; sprinkle remaining cranberries around pineapple., For cake, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, salt, cinnamon and allspice; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in cranberries; spoon over pineapple., Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes; invert onto a serving plate. Serve warm; if desired, top with whipped cream.
Time 15m Yield 4 servings. Number Of Ingredients 6 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.
Time 5m Yield 20 serving(s) Number Of Ingredients 6 Steps:
Mix everything together and pour into a 13 x 9 x 5-inch dish. Cover with foil and freeze until set. Store any leftovers in freezer.
Time 4h40m Yield Makes 12 servings, 1/2 cup each. Number Of Ingredients 6 Steps:
Stir boiling water and cinnamon into gelatin in large bowl at least 2 min. until gelatin is completely dissolved. Stir in cold water. Refrigerate 30 min. or until slightly thickened (consistency of unbeaten egg whites). Remove 1/4 cup each of the pineapple and oranges; cover and refrigerate for later use as garnish. Add remaining pineapple and oranges to gelatin; stir until well blended. Pour into 6-cup serving bowl. Refrigerate 4 hours or until firm. Top with reserved pineapple and oranges just before serving. Store leftover dessert in refrigerator.
Time 3h5m Yield 10 serving(s) Number Of Ingredients 5 Steps:
Mix all ingredients in a bowl. Pour into an 9x13 inch square dish, cover and freeze for at least 3 hours. Move from freezer to refrigerator 30 minutes before serving. Cut in small bite size squares and store in the freezer in airtight and freezersafe container. These are good!
Yield Makes about 4 1/2 cups Number Of Ingredients 7 Steps:
Grate 2 teaspoons zest from orange. Remove remaining peel and pith from orange, and discard. Holding orange over a bowl, cut between membranes, allowing segments and juice to fall into bowl. Squeeze juice from membranes into bowl, and discard membranes. Slice segments crosswise. Add zest. Pulse half the cranberries in a food processor until finely chopped. Add remaining cranberries, and pulse just until the second addition is coarsely chopped. Add to orange segments and zest, along with pineapple, honey, sugar, salt, and pepper, and gently combine. Cover, and refrigerate overnight (or up to 3 days). Serve chilled or at room temperature.
Time 4h55m Yield Makes 12 servings. Number Of Ingredients 6 Steps:
Stir boiling water into combined gelatin and cinnamon in large bowl at least 2 minutes until gelatin is completely dissolved. Drain pineapple, reserving the juice. Add enough ice to reserved juice to measure 1-1/2 cups. Add to gelatin. Stir until ice is completely melted. Refrigerate about 45 minutes or until gelatin is slightly thickened (consistency of unbeaten egg whites). Reserve 1/4 cup each of the pineapple and oranges. Add remaining pineapple and oranges to gelatin. Pour into 1-1/2-quart serving bowl. Refrigerate 4 hours or until firm. Garnish with the reserved pineapple and oranges. Store leftover gelatin in refrigerator.
