21 November 2009

cranberry salad from thelma’s treasures

From a great little cookbook B and I picked up a few years back at a bookstore in Harrodsburg, Kentucky. B’s mom called this evening to get the recipe for an early Thanksgiving dinner at her church tomorrow afternoon. Yum!

6 ounces cream cheese
2 tablespoons mayonnaise
2 tablespoons sugar
1 pound cranberry sauce
1 (9 ounce) can crushed pineapple
1/2 cup pecans
2 cups Cool Whip

Mix together all of the ingredients and let sit overnight. Put the salad into containers and freeze it indefinitely.

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