Prep time: 10 min
Ready in 6 hours 40 minutes
1 (8oz) pkg cream cheese, softened
1 (14oz) can sweetened condensed milk (not evaporated)
1/4 cup mayo
2 T. lemon juice
1 (16oz) can jellied cranberry sauce
1 (16oz) pkg frozen dark sweet cherries
1 (20oz) can crushed pineapple, drained
2 T. chopped nuts (pecans are my favorite)
In large bowl combine cream cheese, condensed milk, mayo, and lemon juice; beat until smooth and fluffy.
Add cranberry sauce; miz at low speed until blended. Fold in cherries and pineapple. Spoon evenly into ungreased 13x9 inch (3 qt) baking dish. Sprinkle with nuts. Cover;freeze 6 hours or until firm.
To serve, let stand at room temperature for 30 minutes or until slightly softened. Cut into squares.
To reduce each serving by about 7 grams of fat, use light cream cheese, low fat sweetened condensed milk and reduced calorie mayo.
Make it Special:
Serve the salad on pretty holiday salad plates lined with lettuce leaves.
Creamy frozen fruit salads were often served for special occasions in the '60s & '70s. This updated version provides a nice variety in temperature and texture to holiday meals.
recipe credit: Pillsbury Easy Holiday Recipes (and my mother in law because she makes this for me every Thanksgiving!)