Frozen Cranberry Salad
From
Wanda Clawson
1 16
oz. can whole cranberry sauce
1 8 oz.
can crushed pineapple
1 C. light
sour cream
¼ C.
Confectioner’s Sugar
Combine
cranberry sauce, pineapple, sour cream, and confectioner’s sugar
Mix
well
Spoon
into paper-lined muffin tins
Freeze
until firm
Store
in airtight plastic freezer bags until needed
Will
keep four to six weeks
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