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Frozen Cranberry Salad

I grew up in rural northwestern Montana, where my three sisters and I made meals and prepared food for 4-H contests. I've always loved cooking, and as the administrator of a retirement residence, I enjoy planning special events.
  • Total Time
    Prep: 10 min. + freezing
  • Makes
    24 servings


  • 12 ounces cream cheese, softened
  • 1/4 cup Miracle Whip
  • 2 tablespoons sugar
  • 1 carton (16 ounces) frozen whipped topping, thawed
  • 2 cans (20 ounces each) crushed pineapple, drained
  • 2 cups chopped walnuts
  • 2 cups sweetened shredded coconut
  • 2 cans (16 ounces each) whole-berry cranberry sauce
  • 1 cup fresh or frozen cranberries, chopped, optional
  • Lettuce leaves


  • In a large bowl, combine the cream cheese, Miracle Whip and sugar. Fold in the whipped topping; set aside.
  • In a large bowl, combine the pineapple, nuts, coconut and cranberry sauce. Add cranberries if desired. Gently combine with cream cheese mixture. Spread into a 13x9-in. dish or three foil-lined 8x4-in. loaf pans. Cover and freeze.
  • Remove from freezer 10-15 minutes before serving. Cut in squares or slices. Serve on lettuce leaves.

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  • Mary
    Sep 15, 2019

    No comment left

  • ebramkamp
    Nov 21, 2013

    I had something similar years ago so discovering this recipe was a real treat. I omitted the nuts to suit my family's tastes and added a small can of mandarin oranges I drained then diced up. I also cut the recipe in half as this makes a lot. It is tasty and very pretty when served as well.

  • FriedaG
    Jan 6, 2010

    My mother made a similar frozen cranberry salad when I was a child in the 1950s, so when I saw this one I knew I had to try it. Oh boy! Memories flooded back. It is so good! I managed easily to half the recipe because this one makes a lot.

  • Rosebrock
    Nov 11, 2009

    No comment left