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Think Pink Cranberry Salad

Keeping with the Think Pink theme for October, here is a quick cranberry salad that can be made ahead and frozen! It is really pretty when it is sliced.


  • 2 three-ounce packages light cream cheese, softened
  • 2 Tablespoons sugar
  • 2 Tablespoons lite mayonnaise
  • 1/2 pint whipping cream
  • 1 can (16 ounces) whole berry cranberry sauce
  • 1 can (9 ounces) crushed pineapple, drained
  • 1/2 cup walnuts or pecans, chopped
  1. Prepare a mold or loaf pan by spraying it with vegetable spray or lining it with plastic wrap.
  2. Mix together the cream cheese, sugar, and mayonnaise until smooth.
  3. Add cranberry sauce, crushed pineapple and nuts.
  4. Whip the whipping cream to a stiff peak stage. (Using a cold bowl and beaters will make the process go faster.)
  5. Fold the whipped cream into the mixture.
  6. Pour the mixture into your mold and freeze. The salad, or leftovers, can be kept in the freezer for up to two weeks.)
  7. When you are ready to serve, let it sit at room temperature for 15 minutes. Turn out onto your serving platter, slice, and enjoy.
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