6 ozs cream cheese softened
2 tbsps mayonnaise
2 tbsps sugar
1 cup cranberry sauce or relish
1 can sm crushed pineapple drained
1 sm Cool Whip® thawed
1 teaspoon vanilla
1 cup nuts chopped (optional)
In large bowl, cream the cheese, mayonnaise, sugar & vanilla. Add cranberry, pineapple & nuts, if desired. Fold in Cool Whip.
Pour into 9" square metal or pyrex pan and freeze. Remove from freezer 15 minutes before serving to make cutting easier. Cut into 9 squares and serve on leaf or shredded lettuce.
May also freeze in paper or aluminum cupcake cups & store in a freezer bag till ready to serve. Remove paper & serve on lettuce.
Notes: Pretty & pink for a spring luncheon.
Serving Ideas: Keep this salad on hand in the freezer.