- 8 oz. cream cheese, softened
- 2 tbsp. mayonnaise
- 2 tbsp. sugar
- 1- 16 oz. can whole berry cranberry sauce
- 1- 9 oz. can crushed pineapple
- 1/2 cup chopped pecans
- 1- 16 oz. container Cool Whip, (softened til creamy)
- 1- 16 oz. carton sour cream
- Jellied cranberry sauce (optional garnish)
In a large bowl, blend cream cheese and sugar til creamy. Add mayonnaise (do not use salad dressing) and sour cream, mix well. Then add cranberry sauce, pineapple, pecans. Fold in cool whip until well blended. Do not over mix.
Pour in Pyrex dish and freeze til completely solid.
NOTE: My MIL freezes individual portions in muffins tins and keeps them wrapped in wax paper in airtight containers. This works well and you don't have to cut through a solid block of cranberry goodness. Just let frozen tins sit out at room temperature for about 5-10 minutes then release the cranberry freeze with a butter knife. (Silicone muffin pans would work even better!) Refreeze immediately. They will keep beautifully for several months. These are great served throughout the year and especially during the holidays. Garnish with a dollop of jellied cranberry sauce (optional).