Pink Stuff Cranberry Salad Recipes

THE PINK STUFF (CREAMY CRANBERRY SALAD)

Steps:

• 1. Empty the cranberries and pineapple into a sieve and strain out the liquid. You may have to stir up the fruit and press on it to get all the liquid.
• 2. Put the liquid into a measuring cup and fill to 2 cups with water. Boil the liquid. and mix it with the two packages of Jello.
• 3. Allow the jello to partially set for about 45 minutes. It should not be hard, if you stick a finger in the jello it should come out coating you finger with no lumps.
• 4. About 15 minutes prior to taking the jello out of the fridge, mix the left over cranberries and pineapple with the apple chunks and walnuts.
• 5. In a separate bowl whip the cream cheese until it is easily stirred and them add the cool whip. Dump in the partially set jello and mix well. It's ok if there are cheese chunks it adds to the overall presentation.
• 6. Fold in the fruit and walnut mixture and transfer to a presentation bowl. (We put it in a beautiful blue pie plate.) Refrigerate for at least 3 hours until set, but it always tastes better if you make it the day before.

CRANBERRY SALAD (A.K.A. THANKSGIVING PINK STUFF)

Steps:

• The day before serving, cook cranberries in water over low heat until soft.
• Add sugar and mash.
• Add chopped nuts.
• Stir, cover and refrigerate overnight.
• About 4 hours before serving, add the fruit cocktail.
• Just before serving, whip cream, add sugar and vanilla and whip until soft peaks form.
• Add bananas to fruit mixture.
• Gently fold whipped cream into fruit mixture until well blended.
• Serve immediately.
• Note: You can use Cool Whip instead of whipping the cream, but the flavor is so much better with the real thing!

HEAVENLY PINK SALAD

Steps:

• Mix together the cherry pie filling, condensed milk, oranges, pineapple, coconut, marshmallows and whipped topping.
• Chill for several hours and top with crushed pecans if desired.

CRANBERRY SALAD I

Steps:

• Coarsely chop the cranberries in a food processor; put in a large, non-metal bowl and mix in the sugar. Cover and refrigerate for 12 hours.
• Whip the cream until stiff. Add the pineapple and nuts to the cranberries, mix well. Fold in whipped cream and marshmallows; refrigerate until ready to serve.

PINK STUFF ( CHERRY JELLO, CRANBERRY SAUCE SALAD )

Steps:

• Mix water and jello in a blender add sour cream and cranberry sauce blend until smooth.
• put in refridgerator until set.

CRAN/RASPBERRY JELLO SALAD

Steps:

• Be sure that raspberries and pineapple are well drained. If too much liquid is left in them, the jello will not set up.
• Mix the jello according to package directions, using the juices from the drained fruits as part of the cold liquid.
• Stir in the remaining ingredients, breaking up the cranberry sauce well.
• Put into a 9x13 pan and chill until set (Because of the amount of fruit, this takes awhile to set. Leaving it overnight is best).

CREAMY CRANBERRY SALAD

Steps:

• In a large bowl, mix first 6 ingredients. Refrigerate, covered, overnight., To serve, beat cream until stiff peaks form. Fold whipped cream and walnuts into cranberry mixture.

GRAMMY'S PINK STUFF

Steps:

• 1. In a large mixing bowl, dissolve Jello with boiling water. Add cranberry sauce and sour cream, Blend together with electric mixer on low speed until well blended. Pour into gelatin mold or serving bowl and place into refridgerator for apprx. 8 hours or until set. Enjoy!

PINK PERFECTION CRANBERRY SALAD

Steps:

• Blend softened cream cheese, mayonnaise and sugar.
• Add pineapple, cranberry sauce and nuts. Whip cream and fold into mixture.
• Pour into a mold or loaf pan that has been sprayed with vegetable spray or lined with plastic wrap.
• Freeze.
• To serve: let stand for 15 minutes, turn out on bed of lettuce and slice as needed.
• Unused portion may be returned to freezer and kept for a few weeks.