8 oz. cream cheese
1 lb. can whole berry cranberry sauce
9 oz. crushed pineapple, drained
1/2 c. chopped pecans
1 pkg. whipped topping mix
2 tbsp. mayonnaise

Soften the cream cheese; blend in the mayonnaise. Add the cranberry sauce, drained pineapple and nuts. Whip the topping mix following package directions. Fold into first mixture. Pour into a mold (or 2 graham cracker pie crusts). Cover with foil. Freeze firm (a minimum of 6 hours, overnight is better).