1 c. heavy whipping cream
1 c. (1 lb.) whole berry cranberry sauce
2-3 oz. pkgs. cream cheese, cut in cubes
2 tbsp. sugar
1 tsp. lemon juice
1 (8 1/2 oz.) can crushed pineapple, well drained
1/2 c. walnuts or pecans

Blender whip cream, cream only until thickened (do not overblend). Remove to a large mixing bowl. Puree whole berry cranberry sauce until almost smooth. Add mayonnaise, sugar and lemon juice. Blend on low speed. Drop cream cheese cubes through feeder tube of blender, one a a time, while blender is on medium speed. Add pineapple and nuts and blend only until nuts are chopped. Pour slowly into whipped cream, folding as you pour. Pour into foil cupcake liners and freeze. Once frozen, put into plastic zip freezer bags, can do advance. Set out at room temperature about 20 minutes before serving. Remove foil liner and arrange salad on lettuce plate.