Frozen Cranberry Salad

Course : Salads
Serves: 24
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4 packages cream cheese -- softened (3-ounce)
1/4 cup salad dressing or mayonnaise
2 tablespoons sugar
1 package whipped topping -- (16-ounce) frozen thawed
2 cans crushed pineapple -- drained (20-ounce)
2 cups chopped walnuts
2 cups flaked coconut
2 cans whole-berry cranberry sauce -- (16-ounce)
1 cup fresh or frozen cranberries -- chopped, optional
1 bunch lettuce leaves

Preparation / Directions:

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.


Nutritional Information:

225 Calories (kcal); 20g Total Fat; (77% calories from fat); 6g Protein; 7g Carbohydrate; 42mg Cholesterol; 115mg Sodium

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