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

★★★★★ 1 vote
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


1In a bowl; blend the cream cheese, sugar and mayonnaise.
2In another bowl; mix cranberry, pineapple and nuts.
3Add to cream cheese mixture and stir well.
4Stir in the whipped topping.
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.
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