As festive as it is frosty!
A good friend from Cleveland, gave me this festive recipe years ago, when my children were small. It makes a lovely salad accompaniment to a holiday dinner, or serve it as dessert. Either way, the kids will love it.
8 ounces cream cheese, softened
2 tablespoons mayonnaise
2 tablespoons sugar
1 can whole cranberry sauce
9 ounces crushed pineapple (I used a 15 oz can), drained
1 cup pecans, finely chopped (optional)
1/2 - 1 cup mini marshmallows
1 regular size container Cool Whip, thawed
Beat together the cream cheese, mayo and sugar. Blend in the next four ingredients. Fold in the Cool Whip.
Line a loaf pan (I use two small pans so I don't have to handle all at once) with large sheets of plastic wrap so the plastic drapes well over the outside of the pan. Pat the mixture firmly into the corners of the loaf pan and level off the top. Fold the wrap over the top (like a present). Freeze overnight. When ready to serve, carefully remove the frozen loaf from the pan by uncovering the top and pulling up on the plastic so the loaf slides out with the plastic (if you have trouble, quickly wipe the bottom and sides of the pan with a hot kitchen wash cloth, to loosen).
Remove plastic wrap and cut into 1/2 to 1 inch slices. Serve on a lettuce leaf with a small dollop of whipped cream and a piece of maraschino cherry.