Creamy Cranberry Fruit Freeze

Printprint recipe
Pinpin recipe
  • Yield: 9 servings
  • Prep Time:  10 minutes
  • Chill Time: 6 hours or overnight

Ingredients

  • 6 ounces cream cheese softened
  • 1/2 cup Karo® Light Corn Syrup
  • 1 can (16 ounces) whole berry cranberry sauce
  • 1 can (11 ounces) mandarin orange sections well drained
  • 1 can (8 ounces) crushed pineapple well drained
  • 1 container ( ounces) non-dairy whipped topping
  • 1-1/2 cups miniature marshmallows (optional)
  • Fresh fruit and mint leaves (optional)

Directions

  • Beat cream cheese in a large bowl with mixer at medium speed until fluffy. Gradually beat in corn syrup until smooth. Reduce speed to low; beat in cranberry sauce until combined. Stir in mandarin oranges and pineapple.
  • Gently fold in whipped topping just until combined. Fold in marshmallows if desired.
  • Spoon into 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 serving suggestion: Change this recipe into a delicious frozen fruit salad side dish for turkey, ham or pork. Simply beat 1 cup 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 grean leaf lettuce.

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

Learn More
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

← previous recipe next recipe →
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

print image

Creamy Cranberry Fruit Freeze

  • Yield: 9 servings
  • Prep Time:  10 minutes
  • Chill Time: 6 hours or overnight

Ingredients

  • 6 ounces cream cheese softened
  • 1/2 cup Karo® Light Corn Syrup
  • 1 can (16 ounces) whole berry cranberry sauce
  • 1 can (11 ounces) mandarin orange sections well drained
  • 1 can (8 ounces) crushed pineapple well drained
  • 1 container ( ounces) non-dairy whipped topping
  • 1-1/2 cups miniature marshmallows (optional)
  • Fresh fruit and mint leaves (optional)

Directions

  • Beat cream cheese in a large bowl with mixer at medium speed until fluffy. Gradually beat in corn syrup until smooth. Reduce speed to low; beat in cranberry sauce until combined. Stir in mandarin oranges and pineapple.
  • Gently fold in whipped topping just until combined. Fold in marshmallows if desired.
  • Spoon into 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 serving suggestion: Change this recipe into a delicious frozen fruit salad side dish for turkey, ham or pork. Simply beat 1 cup 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 grean leaf lettuce.