Frozen Cranberry Salad Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 24
- 2 cups flaked coconut
- 2 cups chopped walnuts
- 2 tablespoons sugar
- lettuce leaves
- 1/4 cup miracle whip
- 1 carton (16 ounces) frozen whipped topping thawed
- 4 packages (3 ounces each) cream cheese softened
- 2 cans (20 ounces each) crushed pineapple drained
- 2 cans (16 ounces each) whole-berry cranberry sauce
- 1 cup fresh or frozen cranberries chopped, optional
- Carbohydrate 5.04775625 g
- Cholesterol 0.693333333333333 mg
- Fat 7.77642708333333 g
- Fiber 1.6474374828736 g
- Protein 2.68950625 g
- Saturated Fat 1.813055 g
- Serving Size 1 1 serving (35g)
- Sodium 328.938958923087 mg
- Sugar 3.4003187671264 g
- Trans Fat 0.972115208333334 g
- Calories 95 calories
Directions In a large bowl, combine the cream cheese, Miracle Whip and sugar. Fold in the whipped topping; set aside. In a large bowl, combine the pineapple, nuts, coconut and cranberry sauce. Add cranberries if desired. Gently combine with cream cheese mixture. Spread into a 13-in. x 9-in. dish or three foil-lined 8-in. x 4-in. loaf pans. Cover and freeze. Remove from freezer 10-15 minutes before serving. Cut in squares or slices. Serve on lettuce leaves. Yield: 24 servings. Originally published as Frozen Cranberry Salad in Country Extra November 1992, p47 Nutritional Facts 1 serving (1 piece) equals 224 calories, 14 g fat (7 g saturated fat), 5 mg cholesterol, 51 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
