Frozen Cranberry Salad
A refreshing summer treat or a surprising variation on a holiday tradition
Ingredients
Units
Scale
- 6 ounces cream cheese, softened
- 2 tablespoons Mayonnaise
- 2 tablespoon sugar
- 1 cup crushed pineapple, drained
- 1 16 ounce can whole cranberry sauce
- 1/2 cup walnut pieces
- 1 cup whipped topping
Instructions
- Blend cream cheese, mayo and sugar.
- In a separate bowl, mix cranberry, pineapple and nuts.
- Add to cream cheese mixture and stir well.
- Gently add whipped topping.
- Choose one of the following to shape the frozen mixture: A) Pour into a 9×5 inch loaf pan OR 8×8 inch pan and cover with foil B) Divide into 12-16 cupcake liners placed in muffin cups, number depending on size C) Divide into small ramekins, 8-12 depending on size.
- Place in freezer until solid, overnight is best.
- Serve depending on method used to shape the salad. For loaf pan, cut into slices and place on a bed of lettuce. 8×8 inch pan, cut into squares. Frozen in cupcake liners, let diners help themselves and remove wrapper before eating. Small ramekins can be set at each place or on a buffet, with contents eaten from the ramekin.
Notes
Charlene @ A Pinch of Joy