Frozen Cranberry Salad
A refreshing summer treat or a surprising variation on a holiday tradition
  • 6 ounces cream cheese, softened
  • 2 tablespoons Mayonnaise
  • 2 tablespoon sugar
  • 1 cup crushed pineapple, drained
  • 1 16 ounce can whole cranberry sauce
  • ½ cup walnut pieces
  • 1 cup whipped topping
  1. Blend cream cheese, mayo and sugar.
  2. In a separate bowl, mix cranberry, pineapple and nuts.
  3. Add to cream cheese mixture and stir well.
  4. Gently add whipped topping.
  5. Choose one of the following to shape the frozen mixture: A) Pour into a 9x5 inch loaf pan OR 8x8 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.
  6. Place in freezer until solid, overnight is best.
  7. Serve depending on method used to shape the salad. For loaf pan, cut into slices and place on a bed of lettuce. 8x8 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.
Charlene @ A Pinch of Joy
Recipe by A Pinch of Joy at