One of the best ways to reduce the stress of cooking Thanksgiving dinner is to prepare as many dishes ahead as possible. A frozen salad is a perfect make-ahead dish. Both of these salads are delicious; they are also both quick and easy to make. Either salad can be made two or three weeks ahead as long as they are wrapped well for freezer storage.

Frozen Cranberry Raspberry Salad

Even cranberry haters will love this salad. It is fast, easy, beautiful, and refreshing.

12 Servings

1/2 cup boiling water
1 3 oz. package raspberry gelatin
1 10 oz. package frozen raspberries, (with sugar), thawed
1/8 teaspoon salt
1 8 oz. package cream cheese, softened
1 cup sour cream
1 16 oz. can whole berry cranberry sauce

Pour boiling water on gelatin in large bowl; stir in raspberries (with syrup). Mix remaining ingredients; stir into gelatin mixture. Mixture will be slightly lumpy. Pour mixture into a 9 x 13" dish or divide between 12 muffin cups. Cover tightly with plastic wrap and freeze at least 6 hours or up to 2 months.

To serve, cut into squares or unmold from the muffin pan (by running hot water over the back of the pan) and serve on green lettuce leaves.

Amount Per Serving
Calories 164 Calories from Fat 97
Percent Total Calories From:
Fat 59% Protein 7% Carb. 34%

Nutrient Amount per
Serving
Total Fat 11 g
Saturated Fat 6 g
Cholesterol 28 mg
Sodium 111 mg
Total Carbohydrate 14 g
Dietary Fiber 1 g
Sugars 0 g
Protein 3 g

Vitamin A 7% Vitamin C 7% Calcium 0% Iron 2%

Grandma Burgie’s Frozen Fruit Salad

This salad was often served at my childhood Thanksgiving dinners when it was our year to eat at my Grandma Burgie’s house. With all of the hot dishes served, this frozen salad is very refreshing.

16 Servings

3 bananas
1 28 oz. can pineapple tidbits
2 28 oz. cans fruit cocktail
3 ounces chopped maraschino cherries
1 cup chopped pecans
1 8 oz. package cream cheese
1 cup mayonnaise (lite is okay; nonfat is NOT okay)
1/2 cup sugar
2 tablespoons orange juice
1/2 tablespoon lemon juice
2 cups heavy whipping cream, whipped

Slice the bananas into a bowl. Pour the juice from the pineapple tidbits over the bananas, then drain. Drain the fruit cocktail and the maraschino cherries; set aside.

Whip the cream cheese, mayonnaise, and sugar. Add the orange juice, lemon juice, and whipped cream; mix well. Add the fruit mixture, mix well, and pour into a 9 x 13" glass dish or a bundt or tube pan. Cover and freeze 12 hours or longer. Cut in squares and serve on lettuce leaves.

Amount Per Serving
Calories 446 Calories from Fat 285
Percent Total Calories From:
Fat 64% Protein 4% Carb. 32%

Nutrient Amount per
Serving
Total Fat 32 g
Saturated Fat 13 g
Cholesterol 61 mg
Sodium 140 mg
Total Carbohydrate 36 g
Dietary Fiber 1 g
Sugars 0 g
Protein 4 g

Vitamin A 26% Vitamin C 17% Calcium 0% Iron 6%