3 c. cranberries, finely chopped
1 1/2 c. sugar
1 (8 1/4 oz.) can crushed pineapple, undrained
1/2 c. chopped walnuts
1 (8 oz.) pkg. cream cheese
2 c. Cool Whip

Mix together cranberry, sugar, pineapple and walnuts. Gradually add to cream cheese, mixing until well blended. Fold in whipped topping, pour into 1 1/2 quart bowl or lightly oiled 6 1/2 cup ring mold; freeze until firm. 10 to 12 servings.

Preparation time: 15 minutes plus freezing. Variation: Substitute 13 x 9 inch baking pan or 9 x 5 inch loaf pan for mold.