CRANBERRY WHIP-CREAM SALAD
1 (1 lb. 4 1/2 oz.) can
crushed pineapple, drained
1 lb. miniature marshmallows
1 lb. fresh cranberries,
2 c. sugar
2 c. heavy cream, whipped
Combine pineapple and marshmallows and chill for several
hours. Combine cranberries, add sugar and chill for several
hours. Fold pineapple and whipped cream mixture into cranberry
mixture. Store in covered containers in refrigerator for
several days. Spread in shallow pan and freeze until ready to
serve. If frozen, cut into squares to serve. Very rich, but
delicious. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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