Frozen Cranberry Salad (Printable Version)

Refreshing frozen cranberry blend with fruits and creamy whipped topping. Perfect make-ahead holiday side serving eight.

# What You'll Need:

→ Fruit & Nuts

01 - 2 cups fresh or frozen cranberries, chopped
02 - 1 cup crushed pineapple, drained
03 - 1 medium apple, peeled and diced
04 - 1/2 cup seedless grapes, halved
05 - 1/2 cup chopped walnuts or pecans

→ Creamy Base

06 - 1 cup heavy whipping cream
07 - 1/2 cup sour cream
08 - 1/2 cup cream cheese, softened
09 - 3/4 cup granulated sugar
10 - 1 teaspoon vanilla extract

# How to Make It:

01 - In a large mixing bowl, combine cranberries, pineapple, apple, grapes, and nuts. Mix well.
02 - In a separate bowl, beat the cream cheese and sugar until smooth. Add sour cream and vanilla extract; mix until combined.
03 - In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
04 - Add the creamy mixture to the fruit and nut mixture, stirring gently until fully incorporated.
05 - Transfer the mixture to a 9x13-inch baking dish or a decorative mold.
06 - Cover and freeze for at least 4 hours or until firm.
07 - Before serving, let the salad sit at room temperature for about 10-15 minutes for easier slicing. Slice and serve chilled.

# Expert Tips:

01 -
  • The sweet-tart combination wakes up your palate between heavier holiday dishes
  • You can make it up to two days ahead and frees up precious kitchen time
  • It looks impressive but requires zero cooking skills
02 -
  • The cream cheese absolutely must be softened or you will find tiny lumps throughout your finished salad
  • Freezing overnight yields the best texture for slicing but four hours is the absolute minimum
03 -
  • Toasting your nuts beforehand at 350 degrees for five minutes adds incredible depth
  • Use a metal pan for freezing as it conducts cold better than glass

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