Best 7 Cranberry Whipped Cream Salad Recipes

CRANBERRY WHIPPED CREAM SALAD

Steps:

• In a large mixing bowl, combine chopped cranberries, pineapple chunks, chopped apples, miniature marshmallows, sugar, salt and walnuts. Mix well.
• Cover tightly and refrigerate overnight.
• Just before serving, whip the whipping cream to a fairly stiff consistency and fold in. Garnish with fresh cranberries and chopped walnuts, if desired.

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.

CRANBERRY SALAD WITH LUSCIOUS WHIPPED CREAM

Steps:

• Boil cranberries, water and sugar until cranberries finish popping.
• Add jello and marshmallow.
• Add fruit and nuts.
• Pour into 9x13 glass casserole.
• Allow to gel in refrigerator.
• Top with prepared whipping cream and cream cheese.l.

WHIPPED CRANBERRY SALAD

Steps:

• In large mixing bowl, whip cottage cheese and flavored gelatin (right from the box) until smooth. Fold in thawed whipped topping. Cover and chill until serving.

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.

CRANBERRY-WHIPPED CREAM SALAD

Steps:

• Drain pineapples; reserve syrup. Add boiling water to reserved syrup to make 1 cup. Dissolve gelatin in hot liquid. Stir in cranberry sauce and orange peel; chill until partially set (consistency of unbeaten egg white). Fold in orange sections, pineapple. Whip cream until soft peaks form; fold into fruit mixture. Pour into 6- cup mold or individual dishes. Chill to set. Garnish with frosted fruit.
• Frosted Fruit:.
• Break grapes into small cluster. Dip into beaten egg whites. Drain; dip in sugar to oat. Place on rack to dry for 2 hours.

FROSTED CRANBERRY SALAD

Steps:

• Drain pineapple, reserving juice in a 1 cup measure; set pineapple aside. To the juice, add enough water to measure 1 cup. Transfer to a small saucepan; add the unflavored gelatin and let stand for 1 minute. Bring to a boil. Add cherry gelatin; stir until dissolved. Stir in ginger ale. Pour into a bowl. Refrigerate for 30 minutes or until partially set., Whisk in the pineapple and cranberry sauce. Transfer to an 11x7-in. dish coated with cooking spray. Refrigerate until set., In a large bowl, beat cream cheese until smooth. In a small bowl, beat whipped topping mix, milk and vanilla on low speed until blended. Beat on high for 4 minutes or until thickened. Add to cream cheese; beat until blended. Spread over gelatin. Refrigerate overnight. Cut into squares; garnish each with a pecan half and cranberry.