Cranberry Gingersnap Salad

Holiday, Salads


2 cups crushed gingersmaps

1/4 cup butter, melted

8 ozs ceam cheese, softened

1 16-oz can whole cranberry sauce

1 8-oz can crushed pineapple, drained

8 ounces sour cream

1 tablespoon brown sugar

1/2 cup sour cream


Combine gingersnap crumbs & butter; mix well. Pat 2/3 of the crumb mixture over the bottom of a greased 8"x8" dish.
Beat cream cheese until smooth & creamy. Stir in cranberry sauce, pineapple, 1 cup sour cream & brown sugar. Spread over crumb layer.
Freeze, covered, until firm. Let stand at room temperature for 20-25 minutes before serving.
Cut into squares. Top with 1/2 cup sour cream & the remaining crumb mixture.