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FROZEN CRANBERRY SALAD

 

 

6 ounces cream cheese, softened

2 tablespoons mayonnaise

2 tablespoons sugar

1 can (14 oz.) whole cranberry sauce

1 cup crushed pineapple, drained

1 cup chopped pecans

1 cup whipping cream

1 teaspoon vanilla

1/2 cup powdered sugar

 

Cream the cream cheese until smooth, then blend in mayonnaise and sugar. 

 

Add cranberry sauce and pecans.

 

Fold in whipping cream, vanilla and sugar. 

 

Pour into a 9 by 12 inch dish that has been lined with plastic wrap or pour into an individually lined cup cake pan (this method makes it easy to serve). 

 

Place in freezer for at least 6 hours.

 

Allow to thaw about 30 minutes before serving.

 

Makes 12 or more servings.

 

 

 

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