This creamy, frozen cranberry
mold with mandarin oranges and toasted pecans makes a festive
addition to a holiday menu.
Frosty
Cranberry Mold
- 1 (8-ounce) package cream
cheese, softened
2 tablespoons mayonnaise
2 tablespoons granulated sugar
1 (16-ounce) can whole cranberry sauce
1 (11-ounce) can mandarin oranges, drained
1/2 cup pecans, lightly toasted
1 cup whipping cream, whipped
- Cream together cream cheese,
mayonnaise and sugar until smooth and fluffy.
- Gently stir in remaining
ingredients until thoroughly mixed.
- Pour into 6 cup ring mold.
Freeze.
- Let stand at room temperature
10 to 15 minutes before serving. Unmold. Slice to serve.
Makes 4 servings.
Tip: To toast pecans, bake
at 375°F (190°C) for about 5 minutes, stirring often.
Recipe courtesy of Wisconsin Milk Marketing
Board, Inc.
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