Pink Party Salad - cooking recipe

Ingredients

8 oz. pkg. cream cheese
2 Tbsp. mayonnaise
2 Tbsp. sugar
8 oz. can jellied cranberry sauce
8 1/4 oz. crushed pineapple
1/2 c. nuts
1 c. Cool Whip

Preparation

Soften cream cheese and blend with mayonnaise and sugar.
Add cranberry sauce and mix until smooth.
Add undrained pineapple and nuts, mix well.
Fold in Cool Whip.
Line muffin cups with paper liners.
Fill with salad mix.
Place in freezer.
When frozen, remove from muffin tins and place in plastic bag.
Keeps well in freezer 2 months.