Best Cranberry Cream Freeze Recipes

FROZEN CRANBERRY SALAD

Steps:

• Chop cranberries finely in food processor. Empty into a big bowl. Add sugar to cranberries and stir well.
• Chop nuts in processor. Add to cranberries.
• Whip cream cheese in processor and add to bowl. Stir in drained, crushed pineapple. Fold in Cool Whip or whipped cream.
• Freeze in lightly greased pans that have been greased with Pam or canola oil.
• I use 1- 9 x 5 or 2- 8 x 4 loaf pans, or muffin tins that have been line with paper liners.
• When ready to serve, let thaw for about 10 minutes before unmolding. Slice into pretty slices OR just serve the individual ones from the muffin pan on a rimmed tray.

CRANBERRY ICE CREAM

Steps:

• Boil the cranberries and 1/4 cup water until cranberries are very soft, about 10 minutes. Purée in a food processor and pass through a food mill or fine sieve. Set aside.
• In a saucepan, heat the cream and milk just to a boil. Set aside. Whisk the yolks and sugar together in a small bowl until smooth. Slowly whisk in the hot cream mixture. Return to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.
• Transfer to a large bowl. Whisk in the cranberry purée and liqueur. Chill at least 4 hours or overnight and freeze according to the ice-cream maker's directions.

FROZEN CRANBERRY SALAD

Steps:

• In a large bowl, combine the cream cheese, Miracle Whip and sugar. Fold in the whipped topping; set aside. , In a large bowl, combine the pineapple, nuts, coconut and cranberry sauce. Add cranberries if desired. Gently combine with cream cheese mixture. Spread into a 13x9-in. dish or three foil-lined 8x4-in. loaf pans. Cover and freeze. , Remove from freezer 10-15 minutes before serving. Cut in squares or slices. Serve on lettuce leaves.