- 1 cup fresh or frozen cranberries
- 1/4 cup sugar
- 1 can (8 ounces) crushed pineapple, drained
- 1/2 cup whipped topping
- Chopped pecans
- Additional cranberries and fresh mint, optional
- In a food processor or blender, process cranberries, sugar and pineapple until the cranberries are finely chopped. Pour into a bowl; let stand for 10 minutes. Fold in whipped topping. Spoon into four foil muffin cups; sprinkle with pecans. Freeze. Remove from the freezer 15 minutes before serving. Garnish with cranberries and mint if desired. Yield: 4 servings.
Reviews forFrozen Cranberry Pineapple Salad
"Can even leave out the whipped topping for those who are dairy free only (or just don't like whipped topping)."