Cranberry Salad from the Freezer like grandma's

From the Freezer Cranberry Salad

This dish is more like a dessert but is popular with the younger set that may have an aversion to the traditional cranberry salad concept. I like to make it in a cupcake pan and then drop the portions into short clear plastic cups. This looks pretty and protects the frozen concoction from mixing with the turkey gravy or potentially melting on its way to the table.

Ingredients:

1 bag fresh cranberries

1 1/2 c. granulated sugar

1 (8-oz.) pkg. cream cheese

1/2 c. pecans, chopped

1/2 (8-oz.) can crushed pineapple, drained

1/2 (8-oz.) container whipped topping, thawed

Directions:

1. In a food processor, finely chop cranberries and pour into a large bowl. Stir sugar into cranberries until well combined. Stir in chopped pecans.

2. In a food processor or with a stand mixer, beat the cream cheese until creamy. Stir into the cranberry mixture.

3. Stir in drained pineapple and whipped topping. Continue to stir until all ingredients are well combined.

4. Lightly spray two loaf pans with non-stick cooking spray. Evenly divide the mixture into the pans, tap on the counter twice and place on flat surface in the freezer overnight.

Apron Strings Tips: To serve, remove pan from freezer and let sit for 10 minutes to slightly thaw. Flip onto cutting board and remove from mold. Slice into portions. You can also use a mini muffin tin or small cupcake pan lined with festive liners.