Ingredients
1 (8 oz.) pkg. cream cheese
1/2 c. white sugar
3 tsp. lemon juice
1 (1 lb.) can whole berry cranberry sauce
1/2 c. nuts, chopped (optional)
1 (9 oz.) carton Cool Whip, thawed
Method
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Tart dried cranberries — salads, stuffing, trail mix, baking
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Built-in compressor — no pre-freezing bowl, continuous churning
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Tart dried cranberries — salads, stuffing, trail mix, baking
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Built-in compressor — no pre-freezing bowl, continuous churning
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cream together cream cheese and sugar until fluffy. Beat in lemon juice and fold in cranberry sauce and nuts. Fold in thawed Cool Whip and mix all well. Pour into 1-quart mold or 9 x 5 x 3 1/2-inch loaf pan. (I recommend spraying with Pam first.) Freeze for 24 hours. Remove from freezer just before serving. Unmold and garnish with green grapes, if desired.