Frozen Cranberry Banana Salad

Contributor: Debbie Fowler
2002 Cowley Cookbook

1 can (20 oz) pineapple tidbits
5 medium firm bananas, halved lengthwise and sliced
1 can (16 oz) whole-berry cranberry sauce
1/2 cup sugar
1 carton (12 oz) frozen whipped topping, thawed
1/2 cup chopped walnuts

Drain pineapple juice into a medium bowl; set pineapple aside. Add bananas to the jice. In a large bowl, combine cranberry sauce and sugar. Remove bananas, discarding juice, and add to cranberry mixture. Stir in pineapple, whipped topping and nuts.

Pour into a 13x9x2" dish. Freeze until solid.

Remove from freezer 15 minutes before cutting.  Yields 12-16 servings.

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Fudgesicles

Contributor:  Ann Bridges
CC Original

1 large package chocolate pudding, not instant
1/3 cup sugar
3 cups milk

Cook and cool; fold in 1 cup cream, whipped or 1 package imitation whipped cream.  Pour into molds and freeze.

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