Jun 012006
 
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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

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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.

Nanci Slagle

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