Thursday, January 24

Margarets Pink Freeze

You know you're in for a crappy day when you wake up to the weather guy sayin that the wind chill will be minus 35 degrees in the mornin, warmin up to a balmy +4 by late afternoon. It was so cold on the short walk from the bus stop to the Art Buildin that my ears - though covered by hat and hair - were numb enough that I could have pierced them multiple times without flinchin.

In honor of this pendin ice age that we're experiencin here, I present to you today's recipe: Margarets Pink Freeze from Margaret Runge of the First Lutheran Church Ladies' Circle.

2-3 oz. cream cheese (hmm...does this mean 2 to 3 ounces or two 3 ounce packages?)
2 tbsp. sugar
1-12 oz. can crushed pineapple (drained)
1 c. whipped cream
2 full tbsp. salad dressin (in other words, Miracle Whip - I doubt you'd want to use Thousand Island, French, Italian, or - heaven forbid - Ranch in this recipe. )
1 can cranberry sauce
1/2 c. nuts

How to:
Soften cream cheese to room temperature and blend in salad dressin, sugar, and cranberry sauce. Add pineapple and nuts. Use slow beater to mix. Fold in whipped cream and freeze. Serves 12. (unless you're havin me over for dinner, in which case it will serve 13)

1 comment:

Ballz McCracken said...

Me granny used to make this monstrosity. She'd pry it out of the Tupperware and take an electric bread slicer to the hunk.