Recipe is from Aunt Nellie.
1 can jellied cranberry sauce (2 cups)
2 to 3 TB lemon juice, fresh, frozen, or canned
¼ cup mayonnaise or salad dressing
8 oz. softened cream cheese
¼ cup sifted confectioners sugar
1 cup chopped walnuts
1 cup heavy cream, whipped
Crush cranberry sauce with a fork. Add lemon juice. Pour into 1 quart refrigerator tray or 8x8 inch pan. Freeze. Combine cheese, mayonnaise, and sugar. Blend well, then add walnuts. Fold in whipped cream and spread over cranberry mixture. Freeze until firm. Cut in wedges or squares and serve on crisp lettuce.
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