Pink Salad - cooking recipe

Ingredients

8 oz. cream cheese
2 Tbsp. mayonnaise
2 Tbsp. sugar
1 can whole cranberries
1 (16 oz.) can crushed pineapple
1/2 c. chopped pecans
2 c. Cool Whip

Preparation

Soften cream cheese.
Drain pineapple.
Chop the can of whole cranberries.
Blend or stir all ingredients together.
Pour into 9 x 12-inch Pyrex dish.
Freeze.
Cut into serving squares. Serve on lettuce leaf or alone.