Reviewed: Apr. 7, 2012

LOVE this recipe... so does everyone else... recommend making double batches - comes in so handy. (even as dessert!)

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Reviewed: Apr. 23, 2011

I omit the butter, and instead of crushed pineapple, use chunks and add 2 small cans of mandarin oranges. We freeze half in a loaf pan and serve half as fluff.

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EXPERIMENTATOR

Reviewed: Nov. 27, 2010

This was like an ice cream dessert. I thought it was really good. Easy to make. Great for when you need a last minute dish and no time to make a fancy dish. I fixed this just before bedtime and when it was time for work in the morning, it was ready to go. I used a disposable aluminum bread loaf sized pan and it worked out fine. I'd definitely fix this again. Thanks for the great recipe! UPDATE: 11/25/11 I made this again and this time I lined the metal pan with plastic wrap so it would be easy to remove and easier clean up. It worked perfectly! This took 4.5 hours to freeze solid in my freezer. My husband liked this quite a bit and there won't be any going to waste. It is a very rich and creamy dish. This is sweet but it's tart too with the cranberries. A wonderful ending to a great meal! Thanks again.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Nov. 24, 2010

This recipe is great!

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ANGELA GARLAND

Cooking Level: Intermediate

Home Town: Bellevue, Michigan, USA

Living In: Coldwater, Michigan, USA

Reviewed: Mar. 23, 2010

Love it!

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MayoBlues

Cooking Level: Intermediate

Home Town: Mayo, Florida, USA

Reviewed: Dec. 24, 2009

This was okay. As another reviewer wrote, I had a lot left over. I was told it was good but the proof is in the leftovers :)

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LFERRON

Reviewed: Dec. 5, 2009

This salad was fine, but it wasn't memorable. I made it for Thanksgiving and there was a lot left over (probably due in part to the need to keep it frozen, so we couldn't leave it out on the table). I would have preferred a stronger cranberry flavor. It was too mild and creamy for me.

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Carrie Rose

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Eugene, Oregon, USA

Reviewed: Nov. 19, 2009

I have gotten so many compliments on this recipe. My family loves it and I brought it to work, and everyone wanted the recipe. Easy and quick! Thank you!

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Shelley

Reviewed: Nov. 25, 2008

I have made this salad for Thanksgiving for years, and I love it. I double the recipe and put it in a 9 x 13 glass pan and then cut it into squares to serve. We like it best after it has thawed for a half hour or 45 minutes. Actually, I love to eat it after the whole dinner is done, and it has completely thawed! You can't please everyone with every recipe, but I promise you that you will please mostly everyone with this salad. And you can't beat a good do-ahead salad for Thanksgiving!

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