Cranberry / Pineapple - Frozen Salad

Cassie *


This dessert was always a sure bet on my Grams Thanksgiving spread...I always looked forward to these portion sized little treats...They can be prepared ahead also...Such a simple, yet pretty dessert to serve to quests, especially for the's not a heavy dessert, so will be appreciated after that big Thanksgiving feast...

You can also enjoy this not frozen...I usually sit a few small dishes aside for the kids...they can never wait that!


My photos

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18 indvidual servings or 9×5 inch loaf pan or 8×8 inch pan
15 Min
No-Cook or Other


(8-ounce) package cream cheese, softened
2 Tbsp
2 Tbsp
1 c
crushed pineapple, drained
16 ounce can whole cranberry sauce
1/2 c
chopped, pecans or walnuts
12 oz
whipped topping, thawed


Step 1 Direction Photo

1In a bowl; blend the cream cheese, sugar and mayonnaise.

Step 2 Direction Photo

2In another bowl; mix cranberry, pineapple and nuts.

Step 3 Direction Photo

3Add to cream cheese mixture and stir well.

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4Stir in the whipped topping.

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5Pour into a 9×5 inch loaf pan or 8×8 inch pan and cover with or Divide into 16 - 18 cupcake liners placed in muffin cups, number depending on size. After frozen, cover with plastic wrap, then foil.

Step 6 Direction Photo

6Place in freezer until solid, overnight is best.

After frozen, cover with plastic wrap, then foil.

I serve with a dollop of whipped cream and some sprinkles of crushed pecans...

Note: Pictures shown are of them freshly made, ready to put into the freezer.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy