Creamy Cranberry Fruit Freeze
1/2 cup light corn srup
2 packages (3 oz each) cream cheese softened
1 can (16 oz) whole berry cranberry sauce
1 can (11 oz) mandarin orange sections, well drained
1 can (8 oz) crushed pineapple, well drained
1 container (8 oz) non-dairy whipped topping
Fresh fruit and mint leaves (optional)
In a large bowl with mixer at medium speed, beat cream cheese until fluffy. Gradually beat in corn syrup until smooth. Reduce speed to low; beat in cranberry sauce until combined. Stir in oranges and pineapple. Gently fold in whipped topping just until combined.
Spoon into 8 or 9-inch square pan. Cover and freeze 6 hours or overnight; cut into bars. Let stand 10 minutes at room temperature before serving. If desired, garnish with fresh fruit and mint leaves.
Optional: Transfer this recipe into a delicious frozen fruit salad side dish for turkey, ham or pork. Simply beat 1 cup of mayonnaise into the cream cheese before adding the corn syrup and omit the whipped topping. Serve in small squares on a bed of curly endive or green leaf lettuce.