Frozen Cranberry Walnut Salad

1. 1

   Place cranberries in a blender, cover and process until coarsely ground. Pour into a bowl; add sugar. Cover and chill for 1 hour.

2. 2

   Drain pineapple, reserving 1/4 cup of juice (discard remaining juice or save for another use). In a large bowl, combine pineapple, juice and marshmallows. Cover and chill for 1 hour.

3. 3

   Add cranberry mixture. In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Fold into the cranberry-pineapple mixture. Stir in walnuts.

4. 4

   Transfer to two greased 8-in. square dishes. Cover and freeze for up to 2 months.

5. 5

   To use frozen salad: Remove from the freezer about 45 minutes before serving. Cut into squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.