RICH & CREAMY CRANBERRY-PINEAPPLE SALAD

Rich & Creamy Cranberry-Pineapple Salad image

Provided by V Seward

Time 50m

Number Of Ingredients 10

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20 oz canned crushed pineapple, drained thoroughly
2 c fresh or frozen cranberries, thawed, processed finely
1 1/2 Tbsp granulated sugar
2 stalks celery, diced small
4 oz marshmellow creme
8 oz tub whipped topping
8 oz cream cheese, softened, room temp
1/4 c 2% milk
1/2 c powdered sugar (confection sugar)
2/3 c walnut pieces, or chopped walnuts

Steps:

1. Drain pineapple thoroughly, strain, ring out any excess juices, set aside.
2. In a food processor, add cranberries and chop fine, add to drained pineapple. (If cranberries are frozen, place under warm water for 2 minutes to thaw) add 1 1/2 T sugar while processing
3. With a hand mixer, mix softened cream cheese until smooth, add 1/4 c. milk and 1/2 cup powdered sugar, mix until smooth.
4. Add 4 oz marshmellow creme to cream cheese, stir until combined.
5. In a bowl mix pineapple, cranberries, chopped celery.Add Cream cheese mixture, fold in 8 oz whipped topping and fold into mixture. Add chopped walnut pieces and fold until combined.
6. Chill cranberry-pineapple salad in refrigerator for 20-25 minutes to an hour to chill.
7. To Serve: a) add to Texas sized muffin pan, sprayed with cooking spray, level off and set in freezer for 10 min to chill. Turn out muffin pan onto a cookie sheet, with a spatula place one at a time on bib or green lettuce leafs; or b) Line a martini glass with leaf lettuce, add salad to 1 cup measuring cup and turn onto lettuce in glass, top with extra cranberries if desired.