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Frosty Cranberry Tiptops Recipe

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This recipe for Frosty Cranberry Tiptops is from The Anderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can jellied cranberry sauce
1 (8 oz) can crushed pineapple, drained
3 tbs lemon juice
1 cup heavy cream
1 (3 oz) package cream cheese, softened
1/3 cup mayo
1/2 cup powdered sugar, sifted
1 cup pecans or walnuts, chopped
Directions:
Directions:
Crush cranberry sauce with a fork. Add pineapple and lemon juice; mix thoroughly and set aside. Whip cream and mix with cream cheese, mayo, sugar and nuts. Beginning with cranberry mixture, alternate layers of cranberry and cream mixtures in 8 (5 oz) paper cups. Freeze until firm. When ready to serve, tear away paper cups and invert on serving plates. Garnish with dollops of whipped cream.

(I use paper cupcake liners and make them in a muffin pan). Makes more than 8.
Personal Notes:
Personal Notes:
I make these very Thanksgiving and Christmas. A favorite around our house.

 

 

 

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