Yum Yum Cranberry Salad

jessie

"Yum, yum; enjoy. Keep chilled until ready to serve. This is better when it's made the night before enjoying."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

20 m servings 823 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 823 kcal
  • 41%
  • Fat:
  • 62.4 g
  • 96%
  • Carbs:
  • 67.8g
  • 22%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 217 mg
  • 72%
  • Sodium:
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Blend cranberries in a food processor until ground; pour into a large bowl.
  2. Pour sugar evenly over the top of the cranberries. Spread pineapple over the sugar layer; add pecans.
  3. Pour whipping cream into a bowl; beat until stiff peaks form. Fold the whipped cream into the cranberry mixture until ingredients are evenly mixed.

Reviews

Read all reviews 0

Other stories that may interest you