Frozen Cranberry Salad Recipe

4.5 2 3
Frozen Cranberry Salad Recipe
Frozen Cranberry Salad Recipe photo by Taste of Home
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Frozen Cranberry Salad Recipe

Read Reviews
4.5 2 3
Publisher Photo
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.
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. + freezing
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. + freezing

Ingredients

  • 4 packages (3 ounces each) cream cheese, softened
  • 1/4 cup salad dressing or mayonnaise
  • 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 medium bowl, blend cream cheese, salad dressing and sugar. Fold in the whipped topping; set aside.
In a large mixing bowl, combine pineapple, nuts, coconut and cranberry sauce. Add cranberries if desired. Gently combine with cream cheese mixture. Spread into a 13-in. x 9-in. glass baking 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.
Originally published as Frozen Cranberry Salad in Country Extra November 1992, p47

Nutritional Facts

1 piece: 224 calories, 14g fat (7g saturated fat), 5mg cholesterol, 51mg sodium, 21g carbohydrate (14g sugars, 1g fiber), 3g protein.

  • 4 packages (3 ounces each) cream cheese, softened
  • 1/4 cup salad dressing or mayonnaise
  • 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
  1. In a medium bowl, blend cream cheese, salad dressing and sugar. Fold in the whipped topping; set aside.
  2. In a large mixing bowl, combine pineapple, nuts, coconut and cranberry sauce. Add cranberries if desired. Gently combine with cream cheese mixture. Spread into a 13-in. x 9-in. glass baking 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.
Originally published as Frozen Cranberry Salad in Country Extra November 1992, p47

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Reviews forFrozen Cranberry Salad

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MY REVIEW
ebramkamp User ID: 702841 27420
Reviewed Nov. 21, 2013

"I had something similar years ago so discovering this recipe was a real treat. I omitted the nuts to suit my family's tastes and added a small can of mandarin oranges I drained then diced up. I also cut the recipe in half as this makes a lot. It is tasty and very pretty when served as well."

MY REVIEW
FriedaG User ID: 1671534 9709
Reviewed Jan. 6, 2010

"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."

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