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Thanksgiving Cranberry Freeze
Martha Kaczmarskyj |
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Makes 8-10 Servings
When preparing the first
Thanksgiving dinner by myself in 1970, I searched for appropriate recipes.
Received this one from another Army officer's wife while we were stationed
near Frankfurt, Germany. What I like the most about this recipe (besides the
original wonderful taste) is that you can make it even weeks in advance and
let it sit in the freezer until ready to use. Making things in advance was a
necessity as baby George was unpredictable in his needs the first year of
his life. Once he was predictable, along came Daria, then Liala, and finally
I concluded that life in general is unpredictable and I started collecting
quick, good recipes that could be prepared in advance.
Ingredients
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6 oz. of cream cheese |
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2 Tbsp. mayonnaise |
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3 Tbsp. sugar |
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1 lb. can of whole cranberry
sauce |
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9 oz. can of crushed pineapple,
drained |
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½ cup chopped walnuts or
pecans |
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1 cup heavy cream whipped or
dream whip |
Directions
- Soften cheese
- Blend with fork mayonnaise with sugar
- Add and mix in the fruit and nuts
- Fold in whipped cream
- Pour into 8½ x 4½ x 2½ loaf pan and freeze
- When ready to use, let stand at room temperature for about 10 minutes
before slicing in pan and placing on serving dish
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