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Layered Cranberry Salad

 3 Ratings
1 Comments
  • Prep Time 15 min
  • Total Time 15 min
  • Servings 8
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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.

Deborah Harroun Recipe by Deborah Harroun
November 20, 2012

Ingredients

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

Directions

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
341.8
% Daily Value
Total Fat
16.2g
25%
Saturated Fat
9.4g
47%
Cholesterol
52.7mg
18%
Sodium
134.8mg
6%
Total Carbohydrate
49.0g
16%
Dietary Fiber
1.2g
5%
Sugars
45.6g
Protein
2.9g
% Daily Value*:
Vitamin C
6.80%
7%
Calcium
6.40%
6%
Iron
2.50%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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