Frozen Cranberry Salad

Frozen Cranberry Salad

35 Reviews 2 Pics
  • Prep

    20 m
  • Ready In

    1 h 20 m
Inge Wolf
Recipe by  Inge Wolf

“An alternative to traditional cranberry sauce at Thanksgiving, and much more delicious! Almost tastes like it should be dessert, and not a side dish!”

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Adjust Servings

Original recipe yields 10 servings



  1. Mix together cream cheese, butter, sugar, cranberry sauce, pineapple and nuts. Set aside.
  2. Whip heavy cream with powdered sugar and vanilla until soft peaks form. Fold into cranberry mixture. Pour into a 9x5 inch loaf pan. Freeze until firm. Slice and serve frozen.

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Reviews (35)

Rate This Recipe


This was very rich and delicious. I used pecans instead of walnuts. Next time, I may try using coolwhip in place of the whipped cream in order to lighten it up a bit. That way I can eat more.... Try this one...

curly girl

curly girl

Oh my goodness, this is SO good! We are on a low carb diet and had some friends over for dinner. I served this and everyone raved, without even knowing that we were on any type of diet. It's a perfect blend of fruity, creamy, and sweet....but not too sweet. I'm going to make another batch now.



Used to make this ALL the time. Made it with cranberry sauce and made it with cherry pie filling...both were gone and recipes were shared on both!

More Reviews

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Amount Per Serving (10 total)

  • Calories
  • 330 cal
  • 17%
  • Fat
  • 23.2 g
  • 36%
  • Carbs
  • 29.7 g
  • 10%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 75 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Cranberry Salad III


next recipe:

Cranberry Grape Salad