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Cranberry Velvet Freeze

Bev Miller of Bloomington, Illinois, submitted this recipe published in the December/January 2003 issue of Country magazine. Recipe is reprinted by permission of Reiman Publications.

  • 2 cans (16 ounces each) whole-berry cranberry sauce
  • 2 cans (one 20 ounces, one 8 ounces) crushed pineapple, drained
  • 1 package (10-1/2 ounces) miniature marshmallows
  • 1 cup green marashino cherries, quartered
  • 1 cup red marashino cherries, quartered
  • 1 teaspoon lemon juice
  • 3 cups whipping cream, whipped

In a bowl, combine the cranberry sauce, pineapple, marshmallows, cherries and lemon juice. Fold in whipped cream. Spoon into an ungreased 13-inch by 9-inch dish. Cover and freeze overnight. Remove from freezer 10 mintues before serving. Yield: 12-16 servings.

“This is a very pretty dessert to serve at holiday gatherings,” writes Bev.

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