This frozen cranberry salad has been a staple on our Thanksgiving table for over 40 years. This creamy, frozen concoction made with crushed pineapple, cream cheese and walnuts, is that good!
1 bag fresh cranberries
1 1/2 c sugar
8 oz cream cheese
1/2 c walnuts or pecans, chopped
8 oz can crushed pineapple-drained
1/2 of a regular sized container Cool Whip or about 3 cups, though this is personal preference. If you want it creamier you can add more. Or about 3 c sweetened whipped cream.
Chop cranberries finely in food processor. Empty into a big bowl. Add sugar to cranberries and stir well.
Chop nuts in processor. Add to cranberries.
Whip cream cheese in processor and add to bowl. Stir in drained, crushed pineapple. Fold in Cool Whip or whipped cream.
Freeze in lightly greased pans that have been greased with Pam or canola oil.
I use 1- 9 x 5 or 2- 8 x 4 loaf pans, or muffin tins that have been line with paper liners.
When ready to serve, let thaw for about 10 minutes before unmolding. Slice into pretty slices OR just serve the individual ones from the muffin pan on a rimmed tray.
It is easiest to have a food processor to make this recipe. I have not tried it with a blender.
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