Silly Salad

1. 1

   In a medium saucepan, bring water and granulated sugar to a boil over medium high heat. Add cranberries and return to a boil. Reduce heat to a high simmer and cook for 10 minutes stirring occasionally. Mix in lemon juice and pour cranberry sauce into an 8-inch square glass or ceramic dish. Cool for 30-45 minutes at room temperature and then place in freezer. Alternatively, use 1 1/2 cans of canned cranberry sauce, jellied or whole. Mix in lemon juice and spread into 8-inch square dish and freeze.

2. 2

   In a medium mixing bowl, mix together well softened cream cheese, powdered sugar and mayonnaise. In a small mixing bowl, whip whipping cream with a hand mixer on high until peaks are stiff. Gently fold whipping cream and chopped pecans into cream cheese mixture. Spread evenly on top of cranberry sauce. Wrap dish tightly with 2 layers of plastic wrap and freeze 8 hours or overnight.

3. 3

   Remove dish and plastic wrap one hour before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.