| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Net robin, Salads |
10 |
Servings |
INGREDIENTS
| 6 |
oz |
Pkgs. cream cheese softened |
| 2 |
tb |
Mayonnaise |
| 2 |
tb |
Sugar |
| 1 |
|
Can whole-berry cranberry |
|
|
Sauce (16 ounce) |
| 1 |
|
Can unsweetened crushed |
|
|
Pineapple (8oz.) |
| 1 |
c |
Finely chopped pecans |
| 1 |
c |
Whipping cream |
| 1/2 |
c |
Powdered sugar |
| 1 |
ts |
Vanilla extract |
|
|
Formatted by Millie Ellis |
INSTRUCTIONS
Combine cream cheese and mayonnaise in a medium mixing bowl; beat at medium
speed of an electric mixer until smooth. Gradually add 2 Tablespoons sugar,
beating well. Add cranberry sauce, pineapple, and pecans, stirring well to
combine. Set cream cheese mixture aside. Beat whipping cream at high speed
until foamy; gradually add 1/2 cup of powdered sugar, beating until soft
peaks form. Fold in vanilla. Gently fold whipped cream mixture into cream
cheese mixture. Pour mixture into a lightly oiled 5-cup mold, and freeze
until firm. Remove salad from freezer 15 to 20 minutes before serving.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Sep 18, 1998
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