Serving this salad on Christmas Eve is a family holiday tradition in Mr. Kitchentales family. Because it's frozen and then thawed before serving, it can be made ahead of the holiday rush. It's pretty rich, so could stand in for a dessert.



Frozen Cranberry Salad

2 packages (3 ounces each) cream cheese
2 tablespoons mayonnaise
2 tablespoons sugar
1 small can (8 ounces) crushed pineapple, drained
1 can whole cranberry sauce
1/2 cup chopped pecans
1 cup heavy cream, whipped

Beat cream cheese until smooth and light; add mayonnaise, sugar, and crushed pineapple. Add cranberries and nuts. Fold in whipped cream. Freeze. Remove from freezer 30 minutes before serving. Cranberry Salad makes 8 servings.

One of those Tupperware jello molds is good for this, or use a flat cake pan.

Just for the novelty, here is a recipe for "Coke Jello Salad" from a Phoenix AZ Church of the Nazarene cookbook from the 1960s:

2 small Cokes, heat in saucepan (I assume this means 10 oz bottles)
2 packages cherry Jello, dissolve in coke
Add: 1 large can crushed pineapple with juice
1 can sour pitted pie cherries, drained
1 cup chopped pecans or walnuts
Dash of salt

Chill and serve. Good with fowl.

Personally, I think it's a waste of Coke, but it might be really good, not like a cherry coke, more like Dr. Pepper.