Ingredients
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1 (16 oz.) can whole cranberry sauce
1 (8 oz.) pkg. cream cheese, softened
3 Tbsp. sugar
2 Tbsp. mayonnaise
1 small can crushed pineapple, drained
1/2 c. chopped pecans
1 (8 oz.) carton Cool Whip, thawed
Preparation
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Beat cream cheese, sugar and mayonnaise together until fluffy. Add cranberry sauce, drained pineapple and pecans, and mix well. Fold in whipped topping.
Pour into a large mold or in individual muffin tins, lined with paper liners.
Freeze until firm.
Serves 12 or more.
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