PINK CRANBERRY FREEZE

Liz Briggs

2 pkgs. (3 oz. each) cream cheese

2 Tbsp. mayonnaise

2 Tbsp. sugar

1 can (1 lb.) whole cranberry sauce

1 can ( 8 oz.) crushed pineapple

1/2 cup chopped nuts

1 cup whipping cream, whipped

1/2 cup powdered sugar

1 tsp. vanilla

 

Soften cheese; blend in mayonnaise and sugar. Add fruit and nuts. Fold in whipped cream, to which powdered sugar and vanilla have been added. Pour into 811 square pan and freeze at least 6 hours. 

 

STRAWBERRY PIZZA

Joyce Ostergard

1 cup self rising flour

1/4 cup powdered sugar

1/2 cup melted butter

1 (8 oz.) pkg. cream cheese, softened

1 (14 oz.) can sweetened condensed milk

1/3 cup lemon juice

1 tsp. vanilla

1/2 cup sugar

2 Tbsp. cornstarch

1/2 cup water

2 pts. strawberries, halved

 

Combine flour and powdered sugar. Add butter, mixing well. Pat dough in a 14 inch pizza pan.. Bake at 350 degrees for 10 mins or until lightly brown. Combine cream cheese, condensed milk, lemon juice, and vanilla.    Mix  well and spread on cooled crust. Chill. Combine sugar and cornstarch in a large saucepan. Add water, mixing until smooth. Cook until thickened, about 5 mins. Add strawberries (and food coloring if desired). Cool completely and spread strawberry mixture over cream cheese layer. Chill.

 

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