Cranberry Ribbon Loaf

1. 1

   Line the bottom and sides of a 9x5-in. loaf pan with heavy-duty foil; set aside. In a large bowl, beat the cream cheese, sugar and salt until smooth. Stir in cranberry sauce. Fold in the whipped cream.

2. 2

   Spread a third of the mixture in prepared pan; top with three cake slices (cut cake if needed to fit). Repeat layers. Top with remaining cranberry mixture. Cover and freeze.

3. 3

   Remove from the freezer 15 minutes before serving. Use foil to remove loaf from pan; discard foil. Cut into slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.