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Frozen Cranberry Squares
2 ea 3-ounce packages cream cheese, softened
3/4 c Mayonnaise or salad dressing
1 c Heavy cream, whipped
1 ea 1-pound can (2 cups) jellied cranberry sauce
1 ea 9-ounce can (2 cups) crushed pineapple, drained
1/2 ea Chopped ripe olives
1/4 c Chopped celery
Blend cream cheese and mayonnaise. Fold in whipped cream. Cut cranberry
Sauce in half crosswise; cut one part in 1/2-inch cubes and reserve
remainder. Fold cranberry cubes, pineapple, olives, and celery into the cream-cheese mixture. Pour into a 1-quart refrigerator tray; freeze firm, about 4 hours. Slice reserved cranberry sauce and, with bell cooky cutter, cut out bells. To serve cut salad in squares; top each with a cranberry bell. Makes 6 servings.