Pink Fruit Freeze Recipes

FROZEN PINK LEMONADE

Steps:

• Simmer 3/4 cup each water and sugar in a saucepan, stirring to dissolve the sugar; let cool. Add 1 1/2 cups water, 1 cup fresh lemon juice and 2 teaspoons grenadine. Freeze in a shallow baking dish, scraping with a fork every 2 hours, until frozen, 4 to 6 hours.

PINK ARCTIC FREEZE

Steps:

• Soften cheese.
• Blend in mayonnaise and sugar.
• Add fruits and nuts.
• Fold in whipped cream.
• Pour into 8 1/2" x 4 1/2" x 2 1/2" loaf pan.
• Freeze firm, 6 hours or overnight.
• To serve, let stand at room temperature about 15 minutes. Turn onto lettuce. Slice.

PINK ARTIC FREEZE

Steps:

• 1. Combine cheese, mayonnaise and sugar; blend until smooth. Add cranberry sauce, pineapple and nuts; mix well. Fold in whipped cream; freeze.

PINK ARTIC FROZEN FRUIT SALAD

Steps:

• Drain pineapple, and soften cream cheese.
• Blend all ingredients except Dream Whip. Fold in Dream Whip.
• Pour into muffin tins lined with paper bake cups and freeze.
• After they are frozen, leave the paper cups on and put them in a plastic bag in the freezer, to be kept until ready to use.
• Remove paper cups before serving.

PINK FRUIT FREEZE

Steps:

• 1. Combine softened cream cheese, ice cream and mayonnaise. Mix until well blended.
• 2. Fold in fruit and chopped nuts. Pour into 9 in. square pan.
• 3. Freeze until firm. Place in refrigerator 15 minutes before serving. Cut into squares. Garnish with cherries and mint leaves if desired.