Frozen Cranberry Salad

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I made this for a luncheon at our church (have you figured out that I test most of my recipes on our church staff?) and a few of the secretaries were fighting over this one. Really good!
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Recipes	1	2	3	4	5	6
Servings	6	12	18	24	30	36
Makes: 8×8 pan	1	2	3	4	5	6
Cream cheese; softened	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Whole berry cranberry sauce	14 oz.	28 oz.	42 oz.	56 oz.	70 oz.	84 oz.
Crushed pineapple; undrained	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Frozen whipped topping	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Walnuts or pecans; chopped	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.

Assembly Directions:
In a large bowl, cream the cream cheese. Add the cranberry sauce and crushed pineapple. Add whipped topping and nuts.

Freezing Directions:
Pour salad mixture into glass loaf pan, 8 x 8 pan or individual baking cups or lidded cups. Seal, label and freeze.

Serving Directions:
Thaw slightly before serving.

Nutritional Info:
Per Serving: 438 Calories; 29g Fat (57.0% calories from fat); 6g Protein; 43g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 141mg Sodium.
Exchanges: 1/2 Lean Meat; 1/2 Fruit; 5-1/2 Fat; 2-1/2 Other Carbohydrates.