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 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 10m Yield 8 servings. Number Of Ingredients 6 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.
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 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!
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.
