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Frozen Cranberry Salad
from the kitchen of Aurora Antonovic
12 ounces of cream cheese, softened
1/4 cup mayonnaise
2 tablespoons sugar
16-ounce container Cool Whip, thawed
2 20-ounce cans pineapple, drained
2 cups chopped walnuts
2 cups coconut, flaked
2 16-ounce cans whole-berry cranberry sauce
1 cup fresh or frozen cranberries, chopped, optional
In a medium bowl, blend cream cheese, mayonnaise,
and sugar. Fold in the Cool Whip; set aside. In a large
bowl, combine pineapple, nuts, coconut and cranberry
sauce. Gently stir in cranberries, if using. Fold creamed
mixture into the fruit mixture. Spread in a 13x9x2”
glass baking dish, or three foil-lined 8x4x2” loaf pans.
Cover and freeze. Remove from freezer 10-15 minutes
before serving, and cut into squares or slices.
Serve on lettuce leaves.
Yield: 24 servings.