Frozen Cranberry Banana Salads
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Today I’m sharing a recipe that is the darling of Southern Tea Rooms… Frozen Cranberry Salad with Banana. It’s Creamy, fruity, light tasting and just the right size for serving.
In the south, our tea rooms have a relaxed and bright atmosphere. They are filled with smiling ladies gathered together for a special treat of girl time – away from kids, husbands and demands of home. Plates are filled with an assortment of salads: potato, vegetable, pea, macaroni, and chicken or ham usually served inside a fresh buttery croissant. Tea is still drank over ice, served in special stemmed “iced tea” glasses. *Note: We don’t say “drunk” but “drank”. Both are grammatically acceptable but where I’m from the latter denotes being a little loopy with liquor.
While the salads vary by tearoom, I have personally never been to one which did not serve a frozen cranberry salad such as this. Creamy, fruity, light tasting and just the right size when prepared in a little muffin paper, this is the quintessential tearoom must have and a very special treat to enjoy at home.
This recipe came from my husband’s grandmother, Granny Jordan. She was the embodiment of everything a southern lady should be. Anytime guests happened by, she was always prepared with a warm welcome and plenty of southern hospitality thanks to these little delights.
Once you make them, simply remove the muffin papers from your tins, pop them into Ziploc freezer bags and have an instant company worthy dessert or special treat for yourself anytime!
As always, the entire recipe is at the bottom of the page. You will need sour cream, sugar, whipped topping, crushed pineapple, two cans of whole berry cranberry sauce, and four bananas. *You can use light cool whip, light sour cream, and even a different sweetener if you prefer.
Drain pineapple and mash bananas with a fork. Place all ingredients in a large mixing bowl and stir until fully combined and incorporated. (Hint: I use my potato masher or a fork to help break up the cranberry sauce.)
Line a muffin tin with muffin papers.
Divide the mixture evenly among the muffin papers and freeze, uncovered, until fully frozen.
Remove frozen salads from muffin tin and place in zipper seal bag and return to the freezer. This recipe usually makes about two dozen but it depends on how much you put into each muffin paper.
Enjoy having this wonderful little treat on hand whenever the your taste buds want one!
Ingredients
- 1 lg can 20 oz well drained crushed pineapple
- 16 ounces sour cream
- 1- 9 ounce cool whip
- 4 mashed bananas
- ½ cup sugar
- 1 cup nuts optional, I don't use them
- 2 cans whole cranberry sauce make sure you get whole
Instructions
- Mix all ingredients well and spoon into cupcake papers placed in a muffin pan. Freeze. When frozen, remove from muffin pan and place in Ziploc bag.
Nutrition
Grandmothers always have time to talk and make you feel special.
~ Catherine Pulsifer
You’ve just been tagged! Instructions are posted on my blog. I hope you will play along. Mmmm… good ole summer food. Gonna have to try this recipe, my fellow Foodie Blogroll person.
Oooh Stephanie, they are soooooo easy and really impressive in taste! I just love having these on hand!
Thank you for commenting!! If I could, I would send you over a batch!
Wow, those look great! Simple and fruity and delicious. Definitely going to try that!
Any recipe from a ‘Granny’ has my attention- so…they’ll be on my list to try
Hello Christy. You have a very pretty site. There is something so gracious about southern cooks. Your site reflects that. I bought this book called “Tea Party” by Tracy Stern and it is just so beautiful, I love it. Thanks for sharing your southern hospitality.
Love it..super simple and delish!
Thanks for you comment on my blog today! As always, thanks for stopping by!
I am so glad you stopped by! Your blog is fabulous! May I add it to my list of favorites? I love how you’ve been “making do” with things on hand, I try to do that as much as possible.
Your recipes will always humble mine!
Hello there, fellow southerner. I found your blog from the Foodie Blogroll!
There aren’t many of us southern food bloggers around. I can’t wait to come back and compare recipes with you!
The perfect afternoon treat. I’m making and keeping them in the freezer. Thank you!
I hope you enjoy them Kate!!!