Cranberry/Pineapple/Pomegranate/Pecan Salad

I am a NEW fan of cranberriesl!!!

ESPECIALLY, cranberries that are 

"attending" a "party" like this!!!

INGREDIENTS:

• 1 of 10-oz. bag fresh whole cranberries (3 cups?)
• 3/4 cup of granulated sugar
• 2 cups miniature marshmallows
• 1 of 20 oz. can crushed pineapple, well drained

-----

• 1 cup heavy whipping cream 
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

-----

• 1 cup pomegranate seeds

DIRECTIONS:

1. Chop cranberries in a food processor until no large pieces remain.
2. Transfer to a mixing bowl and stir in the sugar.  Cover and refrigerate for 2 hours or longer.
3. Drain any accumulated juices from the cranberry/sugar mix if needed.
4. Mix in the marshmallows and drained pineapple.  Set aside.
5. Whip the cream in a large mixing bowl using the whisk attachment for a stand mixer, or a handheld mixer, until it starts to thicken (about one minute?)--  add the powdered sugar and vanilla.  Continue beating until soft peaks form in the cream.
6. Gently fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporated. 
7. Transfer to a pretty serving bowl.  Cover.
8. Refrigerate (or freeze?) for about 2 hours.
9. Right before serving, top with the pomegranate seeds.
10. Optional:  Pecan halves (because I like them!)

Fudge Stripe Cookies - Fruit Salad (AKA Mandarin Orange Salad)

   

My only assignment for our family's 

Thanksgiving Day dinner was to find 

and make a "fluffy salad".  (EASY!)

  

Remembering a salad my oldest daughter 

made in the past, I asked her

about it.  

Its name is 

Fudge Stripe Cookie Salad.

This was made so quickly. 

For sure, it wasn't hard to EAT!!!!

INGREDIENTS:

• 2 cups buttermilk.
• 2 of 3.5 oz. boxes of Instant Vanilla Pudding mix.
• 1 of 16 oz. size container of frozen whipped topping, thawed. (I used the Cool Whip brand.)
• 2 of 15 oz. cans Mandarin Oranges, well drained.  
• 1 of 15 oz. can of Fruit Cocktail, well drained.
• 1 of 20 oz. can of Pineapple Tidbits, well drained.
• 1 of 11-12 oz. pkg. of Fudge Stripes Cookies, crack each (except one) into about 5-6 pieces. Mine were Keebler brand cookies.

DIRECTIONS:

1. In a large mixing bowl, whisk together the buttermilk and instant pudding mix until thickened.  (If it gets "lumpy", whip to smoothness with a handheld electric mixer before moving on.)
2. Fold in the whipped topping.
3. Fold in the well-drained Mandarin Oranges, Fruit Cocktail, and Pineapple Tidbits.  Cover and refrigerate until serving time.
4. Just before serving, fold in the cracked cookie pieces; put into serving bowl
5.  Decorate top with the one whole cookie, and some of the cracked cookie pieces.