The Farmhouse Foodie Frosty, Pink Arctic Freeze

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How To Make pink artic freeze. 1. Combine cheese, mayonnaise and sugar; blend until smooth. Add cranberry sauce, pineapple and nuts; mix well. Fold in whipped cream; freeze. Last Step: Don't forget to share!

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Save this Pink Arctic freeze recipe and more from Keep Cooking--The Maine Way: More Favorite Down East Recipes to your own online collection at EatYourBooks.com. Toggle navigation. EYB;.

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Ingredients 1 can whole cranberry sauce 8 oz can crushed pineapple, undrained 1 cup sour cream ½ cup mayonnaise 1 Tbsp lemon juice Directions Thoroughly mix all ingredients in a large bowl. Pour into either an 8 x 8 dish or a paper-lined 12 serving muffin pan. Freeze at least 4 hours until completely frozen.…

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Directions. Combine cream cheese or neufchatel with mayonnaise and sugar. Add fruit and nuts. Fold in whipped cream. Pour into 9" x 5" loaf pan. Freeze at least 6 hours. Remove from freezer 15 minutes before slicing and serving.

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According to my research, the box was sold in multiple colors for $1 and included 212 "basic recipes" for an additional $.50. (See the image below that is an order form to purchase the box.) At this time we do not know anything about the history of the box.

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Drain pineapple, and soften cream cheese. Blend all ingredients except Dream Whip. Fold in Dream Whip. Pour into muffin tins lined with paper bake cups and freeze. After they are frozen, leave the paper cups on and put them in a plastic bag in the freezer, to be kept until ready to use. Remove paper cups before serving.

The Farmhouse Foodie Frosty, Pink Arctic Freeze

2 tbsp. sugar. 1 lb. can whole cranberry sauce. 9 oz. crushed pineapple, drained. 1/2 c. chopped pecans. 1 c. whipping cream, whipped. Blend cheese, mayonnaise and sugar; add fruit and nuts; fold in whipped cream. Pour into loaf pan; freeze for 6 hours or overnight. To serve; let stand for 15 minutes. Serve slices on lettuce leaves.

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Instructions. Cream softened cheese and sugar. Stir in mayonnaise. Fold in cranberry saucel pineapple, cream and nuts. Pour into 9x5x3 inch loaf pan. Freeze until firm. Cut into squares and serve on lettuce.

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1 c. cranberry sauce, jelled. 1 c. drained crushed pineapple. 1/2 c. chopped pecans. 1/2 c. heavy cream, whipped. Cream together cream cheese, sugar, stir in mayonnaise. Fold in cranberry sauce, nuts and whipped cream and pineapple. Place in loaf pan. Freeze until firm. Cut and serve on a lettuce leaf.

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PINK ARCTIC FREEZE : 1 lg. pkg. cream cheese 2 tbsp. sugar 2 tbsp. mayonnaise 1 can cranberry sauce 1 c. crushed pineapple, drained 1/2 c. chopped pecans 1 c. Cool Whip. Soften cream cheese and blend in mayonnaise and sugar. Add fruit and nuts. Fold in Cool Whip.. Related recipe search

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Directions. Soften cram cheese and blend in salad dressing and sugar, blending ingredients well. Add fruit and nuts. Fold in cool whip to which food coloring has been added. Put in dish and freeze overnight. Let set out of freezer 15-20 minutes before serving time.

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PINK ARCTIC FREEZE : 2 (3 oz.) pkgs. cream cheese 2 tbsp. mayonnaise 2 tbsp. sugar 1 (1 lb.) can whole cranberry sauce 1 can crushed pineapple, drained 1/2 c. chopped nuts 1 sm. carton Cool Whip. Mix together and freeze. Add review Share :. Related recipe search

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Pour into a 8″ x 2″ x 2″ loaf pan. Freeze firm (takes about 6 to 8 hours or overnight). When ready to serve, let stand at room temperature about 15 minutes. Turn out on lettuce; slice dessert into serving portions. Recipe makes 8 to 10 servings of Pink Arctic Freeze Dessert.

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Blend in the next four ingredients. Fold in the Cool Whip. Line a loaf pan (I use two small pans so I don't have to handle all at once) with large sheets of plastic wrap so the plastic drapes well over the outside of the pan. Pat the mixture firmly into the corners of the loaf pan and level off the top. Fold the wrap over the top (like a present).

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1 (12 ounce) can whole berry cranberry sauce. Soften cheese. Blend in mayonnaise and sugar. Add fruits and nuts. Fold in whipped cream. Pour into 8 1/2" x 4 1/2" x 2 1/2" loaf pan. Freeze firm, 6 hours or overnight. To serve, let stand at room temperature about 15 minutes. Turn onto lettuce.

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Soften cheese, blend in sugar; add fruits and nuts. Fold in whipped cream. Pour into 8 1/2" x 2 1/2" loaf pan. Freeze firm for 6 hours or overnight.