Layered Cranberry Salad

Layered Cranberry Salad

Blogger Deborah Harroun of Taste and Tell makes an easy, creamy cranberry salad—pretty and perfect for the holidays! Learn to make this recipe with our how-to article.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

8

servings

1
package (8 oz) cream cheese, softened
1
container (8 oz) frozen whipped topping, thawed
1
can (8 oz) crushed pineapple, drained
2
cans (14 oz each) whole berry cranberry sauce
  1. In medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Fold in whipped topping. Stir in pineapple.
  2. Pour cranberry sauce into separate bowl; stir to break up any large chunks.
  3. 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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.