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Frozen Cranberry Salad Recipe

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I grew up in rural northwestern Montana, where my three sisters and I made meals and prepared food for 4-H contests. I've always loved cooking, and as the administrator of a retirement residence, I enjoy planning special events.

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Frozen Cranberry Salad Recipe

Prep: 10 min. + freezing

Yield: 24 Servings

10 10

Ingredients

4 packages (3 ounces each) cream cheese, softened
1/4 cup Miracle Whip
2 tablespoons sugar
1 carton (16 ounces) frozen whipped topping, thawed
2 cans (20 ounces each) crushed pineapple, drained
2 cups chopped walnuts
2 cups flaked coconut
2 cans (16 ounces each) whole-berry cranberry sauce
1 cup fresh or frozen cranberries, chopped, optional
Lettuce leaves

Directions

In a large bowl, combine the cream cheese, Miracle Whip and sugar. Fold in the whipped topping; set aside.
In a large bowl, combine the pineapple, nuts, coconut and cranberry sauce. Add cranberries if desired. Gently combine with cream cheese mixture. Spread into a 13-in. x 9-in. dish or three foil-lined 8-in. x 4-in. loaf pans. Cover and freeze.
Remove from freezer 10-15 minutes before serving. Cut in squares or slices. Serve on lettuce leaves. Yield: 24 servings.

Nutritional Facts 1 serving (1 piece) equals 224 calories, 14 g fat (7 g saturated fat), 5 mg cholesterol, 51 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Frozen Cranberry Salad in Country Extra November 1992, p47

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Frozen Cranberry Salad

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(1-1) of 1 reviews

Reviewed on Jan. 06, 2010 by FriedaG

My mother made a similar frozen cranberry salad when I was a child in the 1950s, so when I saw this one I knew I had to try it. Oh boy! Memories flooded back. It is so good! I managed easily to half the recipe because this one makes a lot.