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!
2 tablespoons mayonnaise
2 tablespoons sugar
1 pound cranberry sauce
1 (9 ounce) can crushed pineapple
1/2 cup pecans
Mix together all of the ingredients and let sit overnight. Put the salad into containers and freeze it indefinitely.