Happy Thanksgiving friends! I hope and pray that you all have a fabulous day with family and friends.
Me? I’ll have a quiet day with my kids while my husband works in the morning. Then we’ll have a quiet Thanksgiving dinner with just the 4 of us. No huge meal plans, no fancy table settings, no friends or extended family – just the 4 of us! I may not even clean my house for dinner and try to enjoy the day playing with my kids. The weather is so gorgeous still in Florida that I’m sure we’ll be outside most of the day.
Tonight I made the first part of our little Thanksgiving meal, my dads Frozen Cranberry Salad (a yummy dessert).
Ingredients:
- Container of sour cream (Small or large depends on how many you are feeding)
- Whole cranberry sauce – 1 can
- Crushed pineapples, drained – 1 can
- Mini-marshmallows – about 1-2 cups (again depending on how many you are feeding)
- Handful of chopped pecans
Directions:
In a freezer safe dish or pan mix all of the ingredients together. When they are all mixed together the end result should be a light-medium purple colored bowl of delicious goodness. Cover and freeze! You’ll need to make this the night before so it has time to freeze.
To serve:
Take out of the freezer about 20-30 minutes before dessert is to be served. Cut with a knife and top with a small scoop of whipped cream (although I usually eat mine plain). It should still be slightly frozen but not melted. Once I pull it out of the freezer I’ll snap a picture and share it with you.
This dish always reminds me of the holidays – both Thanksgiving and Christmas. He always made it for both. I’m not sure that my family appreciates the dessert as much as I do or if they will even eat it. While I won’t be spending this holiday with my parents or any extended family I look forward to spending it with my family.
I pray that you all have a blessed day and that you find hundreds of reasons to be thankful.
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