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  • Cranberry Salad

    Since Thanksgiving is right around the corner, I thought I’d share a creamy cranberry salad recipe we had fun making in Katie’s kitchen. It’s super simple and oh-so-delicious!

    First, chop up 3 cups of fresh or frozen cranberries, and 1 medium-sized apple…

    Put them in a large bowl and then add 20 ounces of crushed pineapple (drained) and 2 cups of miniature marshmallows…

    Next, mix in 1/2 cup of sugar (or Splenda to equal 1/2 cup of sugar) and 1 cup of coconut…

    Last but not least, mix in 1/4 cup of (chopped) pecans or walnuts, then cover and store in the refrigerator over night. Before serving, fold in 8 ounces of Cool Whip.

    If you’d like to print out or save this recipe, just click on the buttons below:

    Creamy Cranberry Salad

    Ingredients

    • 3 c. fresh or frozen cranberries, thawed and chopped
    • 1 can (20 oz) crushed pineapple, drained
    • 2 c. mini marshmallows
    • 1 apple, chopped
    • 1/2 c. sugar
    • 1 c. coconut (optional)
    • 1 carton (8 oz) Cool Whip
    • 1/2 c. chopped pecans or walnuts

    Instructions

    1. In a large bowl, combine the cranberries, pineapple, apple, marshmallows, coconut and sugar. Cover and refrigerate overnight. Before serving, fold in Cool Whip and pecans or walnuts.
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    Next week, Kev’s looking forward to sharing a recipe that’s been in the Palmer family since he was a little boy. (And I’m looking forward to eating it!)

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