The Picnic Game

Louise over at Months of Edible Celebrations  is hosting the Picnic Game again this year and I’m joining in.  I’m going to a picnic and I’m bringing:

A - Artichokes Steamed & Dressed w/ Mayonnaise

B - Baked Beans

C - Cauliflower Tabbouleh

D - Dunkin' Donuts - With Maple Syrup & Honey Frosting

E - Eggplant Casserole

F - Frosty Summer Salad with Cranberry, Pineapple & Beets

Frosty Summer Salad with Cranberry, 

Pineapple & Beet

1 16-ounce can jellied cranberry sauce

1 8-ounce can crushed pineapple, drained

3 Tablespoons freshly squeezed lemon juice

1 cup heavy cream

1 3-ounce package Philadelphia cream cheese, softened

1/3 cup mayonnaise

½ cup confectioners’ sugar

1 cup pecans, chopped

2 Melissa's Peeled and Steamed Red Beets,

each sliced into four ½” circles

Leaf lettuce

Put cranberry sauce into a medium bowl and crush with a fork.  Stir in pineapple and lemon juice; mix thoroughly, set aside.  Whip cream until stiff; blend in cream cheese, mayonnaise, sugar and nuts.  Beginning with cranberry mixture, alternate layers of cranberry and cream mixtures in 8 5-ounce paper cups (I used Dixie bathroom cups). Place cups into a 9” x 9” pan and place in freezer, freezing until firm. 

When ready to serve, place a cleaned leaf of lettuce on each serving plate.  Using a 2” biscuit cutter, cut a circle out of each beet slice, and place on lettuce leaf.  Remove frozen salad from the freezer and peel away paper cups.  Invert on top of beet slice, pressing down lightly.  Garnish with a spritz of light cream and a sprig of mint.  Let stand at room temperature 15 minutes before serving.  Yields: 8