I made cranberry sauce so that I could make this cranberry freezer dessert my family used to eat when I was growing up. It is a dessert within a dessert. When I was growing up, my mom would make this cranberry cream cheese concoction, pour it into a pan and freeze the whole thing. Three or so hours later, thanks to a chisel and some patience, the frozen dessert would be served up.
I don't own a chisel and it is known that I lack patience so let's just throw in some graham cracker crust and save ourselves a hassle.
Cream cheese, sour cream and whipped cream get... creamed?
Cranberry sauce and pineapple get folded into the mix. It is tart, a little sweet and (as evidenced by the first three ingredients) creamy.
This is not frozen no-bake cheesecake. It is what can only be called cranberry freezer dessert.
1 recipe cranberry sauce* (or 1 can store bought)
4 oz crushed pineapple
4 oz cream cheese
1/2 c whipped cream
3/4 c sour cream
2 c crushed graham crackers
3 Tablespoons butter, melted
*to make cranberry sauce, combine 1/2 c each sugar and water in a saucepan; add in a 7.5 oz container of fresh cranberries and the zest of an orange; simmer for 15-20 minutes until foamy and berries begin to break down; chill completely before using or eat by itself!
- - -
1. Combine melted butter and graham cracker crumbs; press heaping spoonfulls into the bottom of a lined muffin tin; set aside
2. In a stand mixer fitted with a paddle, mix cream cheese and sour cream until smooth; add whipped cream
3. Fold in cranberry sauce and crushed pineapple
4. Pour mixture into muffin pan, filling each liner to the top
5. Freeze for at least two hours before serving