Frozen Cranberry Salad.
The pictures are horrible (sorry!),…but the dish is delicious!
Yum.
Honestly, it tastes more like a dessert, but the bonus is, you’re allowed to serve it as a side dish during your Thanksgiving Feast and THEN have pie afterwards,… no guilt at all…’cause it’s a salad, folks.
I made this dish this evening in preparation for our Thanksgiving meal on thursday. Trying to knock out the easy dishes ahead of time and, let me tell you, this is one EASY dish.
I thought it’d be fun to share since it is SO easy, so simple, so delicious, and sooo good. We’ve had this dish at ALL thanksgiving meals in my family ever since I can remember. I think it came from my Grandmom Ruth or one of my Great Aunts. No matter who it came from though,…it is yum, yum! For how easy it is, you should try it out….especially if you’re looking for a last minute cranberry dish to serve!
Here are the basic measurements….
(1) 8 oz. package of softened cream cheese
(1) 8 oz. container of cool whip
(1) 20 oz. can of crushed pineapple (squeezed from juices)
(1) 14 oz. can of whole berry cranberry sauce
2 tbsp. of sugar (optional)
- Whip cream cheese til smooth.
- Add in Cool Whip and optional sugar.
- Mix together.
- Add in crushed pineapple and cranberry sauce and mix til combined.
- Pour in a pyrex dish and smooth out.
- Decorate with fresh cranberries, if desired.
- Place in freezer for at least 2 hours.
- When ready to serve, slice into squares.
- Enjoy!
I sometimes add a little more or less of each ingredient,…taste and see what you like! The recipe is very flexible!
.
