Cranberry-Cream Cheese Frosties
Submitted by marion
Retro frozen cranberry cream cheese salad with a tart cranberry layer topped with whipped cream cheese, nuts, and whipping cream. A vintage holiday side served on lettuce leaves.
YIELD
1 batchPREP
20 minCOOK
0 minREADY
4 hrsIf you’ve never had a frozen cranberry salad, welcome to one of the most beloved retro holiday side dishes in American potluck history.
The bottom layer is cranberry sauce brightened with lemon juice, frozen until firm.
On top, a fluffy mixture of softened cream cheese, mayonnaise, powdered sugar, chopped nuts, and stiffly whipped cream creates a rich, cloud-like contrast.
Frozen solid, then flipped upside down and served on a crisp lettuce leaf, the cranberry layer sits on top like a jeweled crown with the creamy white base underneath.
It’s part salad, part dessert, and entirely nostalgic.
Kitchen Tips
- Freeze these in small paper cups for individual servings that peel away cleanly, or use a refrigerator tray and cut into wedges
- Whip the cream to stiff peaks before folding in; soft peaks will deflate and make the topping dense instead of fluffy
- Let the frosties sit at room temperature for 5 minutes before serving so they’re frozen but not rock-hard
Ingredients
Directions
Mash cranberry sauce with fork.
Add Lemon juicem mix well.
Pour into SMALL paper cups Or can use a 1-quart refregerator tray.
Combine softened cream cheese, mayonnaise, sugar and blend well.
Add nuts. Fold in stiffly beaten whipping cream.
Spread over the cranberry mixture in the cups.
Freeze frim.
When ready to serve, split cups, put the salad on a lettuce leaf with the cream cheese layer on the bottom.
If frozen in tray cut in pie shaped wedges.
Serve on lettuce.
White layer will then be on top.
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