Rich & Creamy Cranberry-Pineapple Salad
My guests ask "Is it a salad? or Dessert?" It's definitely both!
Photo courtesy of Kelly Williams
(Note: Cook time is chill time)
Blue Ribbon Recipe
We were just blown away by the creativity of this delectable dish. It can most definitely pass for either a salad or dessert... and you can't help but feel a little extra swanky noshing out of a martini glass. The Test Kitchen
20 ozcanned crushed pineapple, drained thoroughly
2 cfresh or frozen cranberries, thawed, processed finely
1 1/2 Tbspgranulated sugar
2stalks celery, diced small
4 ozmarshmellow creme
8 oztub whipped topping
8 ozcream cheese, softened, room temp
1/4 c2% milk
1/2 cpowdered sugar (confection sugar)
2/3 cwalnut pieces, or chopped walnuts
How to Make Rich & Creamy Cranberry-Pineapple Salad
- Drain pineapple thoroughly, strain, ring out any excess juices, set aside.
- In a food processor, add cranberries and chop fine, add to drained pineapple. (If cranberries are frozen, place under warm water for 2 minutes to thaw) add 1 1/2 T sugar while processing
- With a hand mixer, mix softened cream cheese until smooth, add 1/4 c. milk and 1/2 cup powdered sugar, mix until smooth.
- Add 4 oz marshmellow creme to cream cheese, stir until combined.
- In a bowl mix pineapple, cranberries, chopped celery.Add Cream cheese mixture, fold in 8 oz whipped topping and fold into mixture. Add chopped walnut pieces and fold until combined.
- Chill cranberry-pineapple salad in refrigerator for 20-25 minutes to an hour to chill.
- To Serve:
a) add to Texas sized muffin pan, sprayed with cooking spray, level off and set in freezer for 10 min to chill. Turn out muffin pan onto a cookie sheet, with a spatula place one at a time on bib or green lettuce leafs; or
b) Line a martini glass with leaf lettuce, add salad to 1 cup measuring cup and turn onto lettuce in glass, top with extra cranberries if desired.