- 1 can whole cranberry sauce
- 1 can crushed pineapple, drained
- 8 ounces cool whip
- 8 ounces cream cheese
- ½ cup mayonnaise
- 1 cup sugar
- 1 cup walnuts
1. Mix softened cream cheese, mayo, and sugar until well blended.
2. Stir in cranberry sauce, add pineapple and nuts. Mix well.
3. Fold in cool whip.
4. Put in 9x13 glass pan or tuperware dish.
5. Cover and freeze overnight.
6. Cut into squares and serve (can be stored in freezer up to 6 months).