Frozen Cranberry Banana Salads
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
Can this be made without the bananas? I don’t like to put banana in salads as they take the whole over. It sounds so good I really want to try, sans bananas.
YUMMERS! I can’t wait to try this.
Now, I want to ask you to please, please take time Christy, to try this one out with a few changes…it is an absolute treat for the palette!
Use recipe above, except leave out the Cool Whip and the cranberry sauce. Instead, add 1 full cup of sugar, 8-10 chopped maraschino cherries, 1/2 c. chopped nuts.
Freeze and enjoy! It’s like a frozen banana split! Sometimes I even drizzle chocolate syrup on top.
I made this for Thanksgiving, and gave some to a friend of mine for her Thanksgiving table. It was DELICIOUS. She called me later & asked me what it was…she agreed, it is just DELICIOUS. Thank you for this recipe!!!
This sounds so good, but I never buy canned crannberries..always make my own sauce. which is not as thick as canned…….can I substitute and if so how much? Thanks for your help……
My Mom used to make this but with dark sweet cherries (canned) instead of cranberry sauce. It was called paper cup frozen salad and we loved it.
We used cherries, too.
My former mother in law made this for Christmas (without the bananas and in a loaf pan) when I was first married and thereafter I always requested that she make it for family occasions. I did get the recipe and have made it many times but my current family are not as enthused about it as I am, they prefer the caranberry jelly or sauce that I make instead.
I want to try this without bananas so I am glad to hear this
These are delicious! I made mine this past weekend and if I don’t quit eating them, we’re not going to have any for Thanksgiving. I enjoy your recipes SO much. I just made a personal family recipe book and you are in there! Happy Thanksgiving! By the way, I’m so glad you are an Alabama girl, I was raised there and stay in contact, via FB, with many friends I grew up with there.