Preparation:
In a medium bowl, blend cream cheese, salad dressing and sugar. Fold in the whipped topping; set aside. In a large mixing bowl, combine pineapple, nuts, coconut and cranberry sauce. Add cranberries if desired. Gently combine with cream cheese mixture. Spread into a 13-in. x 9-in. x 2-in. glass baking dish or three foil-lined 8-in. x 4-in. x 2-in. loaf pans. Cover and freeze. Remove from freezer 10 to 15 minutes before serving. Cut into squares or slices. Serve on lettuce leaves. |
