3 c. frozen whole cranberries, 1 bag
1 1/2 c. sugar
2/3 c. crushed pineapple, drained
1/2 c. chopped walnuts
8 oz. cream cheese, room temperature, cubed
8 oz. Cool Whip

Chop cranberries in blender a little at a time. In a large bowl, combine chopped cranberries with sugar. Add pineapple and nuts. Return to blend; add cream cheese and blend on low. Stop to stir. Return to bowl and fold in Cool Whip. Pour into 8 1/2 cup mold or 8 x 8 or 9 x 13 inch pan. Freeze overnight. Serves 12.