Pink Salad - cooking recipe

Ingredients

1 c. fresh cranberries
1 Tbsp. mayonnaise
1 c. chopped pecans
1 c. whipping cream
1/4 c. sugar
8 oz. cream cheese, softened
1 (16 oz.) can crushed pineapple, drained
1/4 c. sugar
1/2 tsp. vanilla extract

Preparation

Cook cranberries in water to cover saucepan until skins pop. Drain and combine with cream cheese, mayonnaise, pineapple, pecans and 1/4 cup sugar in bowl; mix well.
Mix whipping cream, vanilla and 1/4 cup sugar in mixer bowl until soft peaks form.
Fold in salad.
Spoon into 9 x 13-inch pan.
Freeze until firm.
Let stand at room temperature for 30 minutes.
Cut into squares and serve. Makes 15 servings.