Layered Cranberry Salad

  • Prep 15 min
  • Total 15 min
  • Servings 8


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


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  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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