Frozen Salad, or "Cranberry Fluff"

This recipe is one I took from Jean Grandma's recipe box. We love it, and I don't bring any of it home from a potluck, either. The only other family I have shared this recipe with (as far as I can remember), until today, has taken this recipe into their hearts, home, and tummies, and also has yet to bring any home from a potluck.

One assumes that it could be made well in advance of its need, and pulled out of the freezer at a moments notice, (ABBY! freezer food!) however, I personally, in complete defiance of the original name, usually serve this...unfrozen.

If there were only one or two of me, (OK, so technically that's true, but...) I would freeze this. If not eaten in, oh say a day or two, it starts to separate and look sorta yucky like. Maybe you're not as picky as me (snort!) but I'd definitly freeze it under those circumstances.
So, thank you Grandma for a great Harry family recipe!


Cranberry Fluff
6 oz cream cheese (sometimes I just throw it all in), softened
2 T sugar
1 can whole berry cranberry sauce
1 c crushed (drained) pineapple
1 c whipped topping


Mix cream cheese, and sugar. Add fruit. Fold in whipped topping. Pour into a pan and freeze for a minimum of 6 hours. Slice and serve. Or chill and chow.


*Original recipe exactly as typed by Grandma:
Frozen Salad
6 oz. cream cheese, 2 tbs mayonnaise, 2 tbs. sugar, 2 c. whole cranberry sauce, 1 c crushed pineapple, 1/2 c walnuts, 1 c whipped cream (whipped)


Soften cheese, blend in mayonaise and sugar. add fruit and nuts, fold in whipped cream.


Pour into a pan and freeze for six hours minimum.


Slice and serve.


As you can see, I've made a few changes. If you try it both ways, let me know which is best. I mostly changed things to make it easier.