Blueberries 1 package (12 ounces) fresh or frozen, coarsely chopped
1 / 2 liter whipping cream
1 (20 ounce) can pineapple, with juice
1 cup chopped walnuts
2 cups white sugar
2 cups miniature marshmallows

Preparation method

In a large bowl, combine the cranberries, pineapple (with juice) and sugar. Let stand for about an hour so that the sugar dissolves, then pour the mixture into a colander over a bowl. Drain, covered, in refrigerator for at least two hours or overnight. (Note: cranberry juice make a great coup, when mixed with lemon-lime!)

Before serving, whip cream until soft peaks form. (You can sweeten the whipped cream with a little sugar, if desired.) In a large bowl, combine the mixture of cranberries, nuts and marshmallows. Fold whipped cream and refrigerate until ready to serve.

Recipe terms for this post:

nacho salad

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