Cranberry Freeze

  • Yield: 8 to 10 servings

"My husband of 48 years and I have 6 children, 23 grandchildren and 5 great-grandchildren. We enjoy getting together for the holidays. I've had this recipe for many years and always make it for Thanksgiving Day - as well as other times through the year."


6ounces cream cheese, softened
2tablespoons mayonnaise
2tablespoons sugar
1 (16-ounce) can whole cranberry sauce
1 (8-ounce) can crushed pineapple in juice
1/2cup chopped walnuts
1cup whipping cream


  1. Combine the cream cheese, mayonnaise, and sugar in a bowl and mix well. Add the cranberry sauce, pineapple, and walnuts. Stir until well blended.
  2. Pour the cream into a mixing bowl. Using a mixer, beat at high speed until stiff peaks form. Fold the whipped cream into the cranberry mixture.
  3. Spoon the mixture into a 12 x 8-inch glass baking pan or a 9-inch deep-dish pie pan. Cover with plastic wrap and freeze at least 6 hours, or until firm. To serve, remove from the freezer and bring to room temperature or let stand for at least 45 minutes.

Recipe by Rita Heltkamp, New Bremen, Ohio

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