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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

FROZEN CRANBERRY TIP TOPS (A frozen layered salad made in advance in throw away paper cups) Recipe

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This recipe for FROZEN CRANBERRY TIP TOPS (A frozen layered salad made in advance in throw away paper cups) is from These are a Few of Our Favorite Things, 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 16-oz. jellied cranberry sauce
1 8 oz. crushed pineapple, drained
3 tablespoons lemon juice
1 cup heavy cream (or small Cool Whip)
1 3 oz. cream cheese, softened
1/3 cup mayonnaise
1/2 cup confectioner sugar, sifted
1 cup pecans, chopped finely
Directions:
Directions:
Crush cranberry sauce with fork. Add pineapple and lemon juice. Mix well and set aside.
Whip cream and mix with cream cheese, mayonnaise sugar and nuts. In 8 (5-oz.) paper cups layer red, white, red white mixtures. Freeze till firm.
To serve, tear away the paper cups (clip with scissors to start; they then tear easily) and invert on serving plates. Garnish with greens. Add a dollop of whipped cream if you wish.
Refrigerate 1 hour before serving to soften.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Becky Wilson was a friend from my church circle. Her husband was president of Belhaven College at one time.

 

 

 

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