An alternative to traditional cranberry sauce at Thanksgiving, and much more delicious! Almost tastes like it should be dessert, and not a side dish!

Frozen Cranberry Salad

cream cheese, softened

butter, softened

white sugar

(16 ounce) can whole cranberry sauce

(8 ounce) can crushed pineapple, drained

walnuts

heavy whipping cream

confectioners' sugar

vanilla extract

Mix together cream cheese, butter, sugar, cranberry sauce, pineapple and nuts. Set aside.


Whip heavy cream with powdered sugar and vanilla until soft peaks form. Fold into cranberry mixture. Pour into a 9x5 inch loaf pan.  Freeze until firm. Slice and serve frozen.


This was very rich and delicious. I used pecans instead of walnuts. Next time, I may try using coolwhip in place of the whipped cream in order to lighten it up a bit. That way I can eat more.... Try this one...

Oh my goodness this is SO good! We are on a low carb diet and had some friends over for dinner. I served this and everyone raved without even knowing that we were on any type of diet. It's a perfect blend of fruity creamy and sweet....but not too sweet. I'm going to make another batch now.

Used to make this ALL the time. Made it with cranberry sauce and made it with cherry pie filling...both were gone and recipes were shared on both!

This is one of the best recipes I have ever used for cranberries! I had trouble not eating too much of it!!!

My great aunt made this recipe when I was a child and I always loved it. When she passed away no one knew the recipe. I am so excited that I finally found it!

A great cranberry dish. Something light cool and refrishing to go with the heavy turkey dressing and gravy. Can be prepared in advance. Also a plus!

Delicious! This salad was enjoyed by all including my 2 year old and 15 month old...may try it next time using the jellied cranberry sauce.

I prepared this for our Christmas Dinner 2001 it was a huge hit!

This got rave reviews from everyone!! Excellent!!

This salad was fine but it wasn't memorable. I made it for Thanksgiving and there was a lot left over (probably due in part to the need to keep it frozen so we couldn't leave it out on the table). I would have preferred a stronger cranberry flavor. It was too mild and creamy for me.

frozen cranberry salad

Prep Time: 20 minutes

Total: 1 hours, 20 minutes

Servings: 10

Cost: $3.50 /serving

Author : Inge Wolf

Ingredients

Instructions

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