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!
- 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
- 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.
Grandmothers always have time to talk and make you feel special.
~ Catherine Pulsifer
Thanks so much for this recipe. Just got around to making it after copying it for a friend who made it for her Sunday School class potluck, where it was a hit. When I finally got to try it I added fresh chopped strawberries and mini marshmallows & put it in a graham cracker crust. Makes a delicious frozen pie. How versatile!
I served these lovelies at a luncheon for my mom and 16 of her sweet friends today! It was such a sweet time as they visited and shared their favorite verses. They all had to know where the dessert recipe came from, so I had to share with them about you. They all thought we must be close friends I explained you were just a sweet Christian lady I stumbled upon five or so years ago that feels like a lifelong friend! They all took down your web address and plan on “looking” you up! Thanks so much for all you share and the love of God you show!
Oh my goodness, that just made my day Amy!! You are so sweet and I can’t wait to get to know your Mom and her friends!!!
Is it possible to use fresh fruit instead of the canned cranberr sauce? Such as fresh peaches ?
I never have. I suppose you could try it and see how it turns out. If you do let me know!!