If you are looking for a new way to incorporate cranberries into your Thanksgiving meal, you should give this a try.
I made this salad for the first time several years ago, and both my mom and mother-in-law, look forward to it every year. So now,
I have to make it it’s a regular player on our holiday menu.
Oh, and the kids love it, too!
Here’s the ingredients: Warning….I am NOT a food photographer, or any type of photographer, for that matter. AND, I am not a recipe post person. But, here ya go anyway. And yes, my pineapple can is open. I had already dumped it in the bowl, when I decided to do this post. It’s the kind of gal I am.
One container Cool Whip
1/2 cup sugar
1/2 cup chopped pecans
1 can pineapple tidbits, drained
1 can whole berry cranberry sauce
Combine sugar, cranberry and pineapple.
Next find an assistant to peel the bananas. If you don’t have a sweet assistant like mine, just add a little more sugar to the mix.
Cut the bananas in half, then slice and add to the cranberry mixture.
Add chopped nuts and Cool Whip.
My assistant actually took this picture. Not bad, Little Man!
Pour mixture in a pan, and freeze.
Remove from freezer thirty minutes before serving.
This salad is pink and pretty.
And the best part….you can make it ahead.
That way, you can spend more time worrying about your turkey.
Or broccoli casserole.
Or whether or not your hot rolls are raising properly.