FROZEN CRANBERRY WALNUT SALAD

Frozen Cranberry Walnut Salad image

This frosty fruit salad from Freda Triano of Milwaukie, Oregon is a marvelous make-ahead addition to any menu. It gets its appealing appearance from cranberries and its fun crunch from chopped walnuts.

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 2 salads (6-8 servings each).

Number Of Ingredients 8

Ingredients

1 package (12 ounces) fresh or frozen cranberries, thawed
1-1/2 cups sugar
1 can (20 ounces) crushed pineapple
1 package (16 ounces) miniature marshmallows
2 cups heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts

Steps:

Place cranberries in a blender, cover and process until coarsely ground. Pour into a bowl; add sugar. Cover and chill for 1 hour. , Drain pineapple, reserving 1/4 cup of juice (discard remaining juice or save for another use). In a large bowl, combine pineapple, juice and marshmallows. Cover and chill for 1 hour. , Add cranberry mixture. In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Fold into the cranberry-pineapple mixture. Stir in walnuts. , Transfer to two greased 8-in. square dishes. Cover and freeze for up to 2 months. , To use frozen salad: Remove from the freezer about 45 minutes before serving. Cut into squares.

Nutrition Facts : Calories 697 calories, Fat 31g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 51mg sodium, Carbohydrate 106g carbohydrate (84g sugars, Fiber 3g fiber), Protein 7g protein.