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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From the kitchen of Betty Wilson, Moberly MO. Ingredients:
6 ounces cream cheese, room temp |
2 tablespoons mayonnaise |
2 tablespoons sugar |
1 (14 ounce) can whole cranberry sauce |
1 (9 ounce) can crushed pineapple, drained |
1 (8 ounce) carton cool whip, thawed |
Directions:
1. Put cheese, sugar, mayo in bowl, blend with hand mixer. Add pineapple and cranberry sauce to mixture, beat until well blended. Fold in the Cool Whip. Pour into 8x8 glass dish (don't use metal). Put in freezer overnight. Cut into 2x4 pieces. Let stand at room temp 15 minutes before serving. It can be refrozen.
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