My long-time friend Judy McCracken visited her cousin, Chris Gazella, in Michigan, when Judy and husband Art were on their way down to Florida. They are snowbirds; Michigan in the summer, Florida in the winter. Chris gave Judy this recipe, which Judy passed on to me.

Frozen Cranberry Salad

1 carton whipping cream--whipped

12 oz cream cheese

4T salad dressing

4T sugar

2 cans whole cranberry sauce (16-oz cans)

2 small cans crushed pineapple, drained (9-oz cans)

1 c chopped walnuts

 

1. Soften cream cheese, blend in salad dressing and sugar. 

2. Fold in fruit and nuts and add whipped cream.  Freeze.

 

Suggestions from Chris: Make this lighter by using low fat dressing and Splenda or equivalent and low cal Cool Whip.  I use pineapple canned in its own juice. 

 

Line a loaf pan with plastic wrap and pour in the salad.  Makes removal easier.  Remove from freezer shortly before serving to soften some.  Slice and enjoy