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Ingredients
- 2 (16 oz.) cans whole cranberry sauce
- 1 (20 oz.) can crushed pineapple (in syrup)
- 1 (8 oz.) container whipped topping
- 1 (8 oz.) pkg. cream cheese, softened
Method
- Combine cranberry sauce and pineapple in bowl; mix well.
- Beat cream cheese in bowl until fluffy.
- Fold in whipped topping.
- Add to fruit mixture; mix well.
- Spoon into salad mold or paper-lined muffin cups.
- Freeze until firm.