Recipe by Inge Wolf
"An alternative to traditional cranberry sauce at Thanksgiving, and much more delicious! Almost tastes like it should be dessert, and not a side dish!"
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cream cheese, softened
1 (16 ounce) can
whole cranberry sauce
1 (8 ounce) can
crushed pineapple, drained
heavy whipping cream
This was very rich and delicious. I used pecans instead of walnuts. Next time, I may try using coolwhip in place of the whipped cream in order to lighten it up a bit. That way I can eat more.... Try this one...
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.
Oh my goodness, this is SO good! We are on a low carb diet and had some friends over for dinner. I served this and everyone raved, without even knowing that we were on any type of diet. It's a perfect blend of fruity, creamy, and sweet....but not too sweet. I'm going to make another batch now.
Used to make this ALL the time. Made it with cranberry sauce and made it with cherry pie filling...both were gone and recipes were shared on both!
This is one of the best recipes I have ever used for cranberries! I had trouble not eating too much of it!!!
Delicious! This salad was enjoyed by all, including my 2 year old and 15 month old...may try it next time using the jellied cranberry sauce.
My great aunt made this recipe when I was a child and I always loved it. When she passed away no one knew the recipe. I am so excited that I finally found it!
A great cranberry dish. Something light, cool and refrishing to go with the heavy turkey, dressing and gravy.
Can be prepared in advance. Also a
* Percent Daily Values are based on a 2,000 calorie diet.
Frozen Cranberry Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 209
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