Creamy Cranberry Fruit Freeze

Name: Creamy Cranberry Fruit Freeze
Total time: 8 h 15 min
Yield: 9 servings
Ingredients: 6 ounces cream cheese, softened; 1/2 cup Crown® Lily White® Corn Syrup; 1 can (16 ounces) whole berry cranberry sauce; 1 can (11 ounces) mandarin orange sections, well drained; 1 can (8 ounces) crushed pineapple, well drained; 1 container (8 ounces) non-dairy whipped topping; 1-1/2 cups miniature marshmallows (optional); Fresh fruit and mint leaves (optional)

Intermediate • 9 servings • 8 hr 15 min

Beat cream cheese in a large bowl with mixer at medium speed until fluffy. Gradually beat in corn syrup until smooth. Reduce speed to low; beat in cranberry sauce until combined. Stir in mandarin oranges and pineapple. Gently fold in whipped topping just until combined. Fold in marshmallows if desired.

Ingredients

6 ounces cream cheese, softened
1/2 cup Crown® Lily White® Corn Syrup
1 can (16 ounces) whole berry cranberry sauce
1 can (11 ounces) mandarin orange sections, well drained
1 can (8 ounces) crushed pineapple, well drained
1 container (8 ounces) non-dairy whipped topping
1-1/2 cups miniature marshmallows (optional)
Fresh fruit and mint leaves (optional)

Method

Beat cream cheese in a large bowl with mixer at medium speed until fluffy. Gradually beat in corn syrup until smooth. Reduce speed to low; beat in cranberry sauce until combined. Stir in mandarin oranges and pineapple.
Gently fold in whipped topping just until combined. Fold in marshmallows if desired.
Spoon into 9-inch square pan. Cover and freeze 6 hours or overnight; cut into bars. Let stand 10 minutes at room temperature before serving. If desired, garnish with fresh fruit and mint leaves.