1 c. whipping cream
1/2 to 3/4 c. chopped nuts
1 (8 oz.) can crushed pineapple, drained
1 (14 oz.) can whole cranberry sauce
2 tbsp. mayonnaise
2 tbsp. sugar
2 (3 oz. ea.) pkgs. cream cheese
few drops of red food coloring (optional)

Whip cream, nuts and well drained pineapple. Put cranberry sauce in blender until smooth; add mayonnaise, sugar and cream cheese. Add coloring, if desired. Turn blender to highest speed until well blended; fold in whipped cream. Pour in 6 cup mold and freeze. Let stand at room temperature for 15 minutes, then unmold.

Good to serve with small crackers for a club dessert. It is not necessary to freeze this salad.

Serves 8 to 10.

Submitted by: Kathy Gladstein