Mango Moose Salad and Frozen Cranberry Salad


From now until Christmas, I’ll be sharing recipes for the holidays.  Congealed salads go well with Christmas dinner, so take your pick.  Both these salads are colorful and refreshing.

Mango Moose Salad           

  • 3 small Lemon Jell-O
  • 3 cups boiling water
  • 1 (8-oz.) Philadelphia Cream Cheese
  • Juice of 1 lemon
  • 1 large jar mangos (28 ozs.)  Keep juice of mangos  

Blend cheese with mangos and mango juice in blender.  Dissolve Jell-O in water and cool.  After cooled, add Jell-O to mangos, then add juice of one lemon. Mix well and chill.  Optional sauce:  Sour cream and frozen strawberries                                                                  

Frozen Cranberry Salad


  • 1 (16 oz.) can whole cranberry sauce
  • 1 (8-oz.) can crushed pineapple
  • 2 tblsp. sugar
  • 2 tblsp. mayo
  • 2 (3-oz.) packages cream cheese at room temperature
  • 2 cups heavy cream, whipped

Combine all ingredients.  Freeze in a 2-qt mold or dish.  Serves 12 to 16.  Also good as  a luncheon dessert.


2 Responses to “Mango Moose Salad and Frozen Cranberry Salad”
  1. Ann Coogler says:

    I enjoy your thoughts and will look forward to a new congealed salad recipe. Love you, Ann

  2. claire says:

    wow, these sound really refreshing! yum!

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