An easy and colorful addition to your holiday table, our layered cranberry salad is made with cream cheese, cranberry sauce, crushed pineapple and whipped topping.
package (8 oz) cream cheese, softened
container (8 oz) frozen whipped topping, thawed
can (8 oz) crushed pineapple, drained
cans (14 oz each) whole berry cranberry sauce
In medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Fold in whipped topping. Stir in pineapple.
Pour cranberry sauce into separate bowl; stir to break up any large chunks.
In each of 8 glass dishes, spoon cranberry sauce to cover bottom of dish. Spoon cream cheese mixture evenly over cranberry sauce. Top with remaining cranberry sauce. Serve or refrigerate.
Instead of making individual servings, you can layer the salad in a trifle bowl.
This salad can be made several hours in advance…just make sure it is refrigerated until serving.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.