Ingredients
- 2 (3 ounce) packages cream cheese
- softened
- 1 (8 ounce) can crushed pineapple
- 2 tablespoons mayonnaise
- 2 tablespoons granulated sugar
- 1 (16 ounce) can whole berry cranberry sauce
- 34 cup pecans
- chopped
- divided (I toasted them.)
- 1 cup frozen whipped topping
- thawed
Instructions
- In a medium whisk cream cheese until fluffy, then mix in pineapple, mayonnaise & sugar.
- Fold in cranberry sauce & just 1/2 cup of the pecans, then stir in the whipped topping.
- Spoon the mixture into muffin cups or ramekins, then cover with plastic wrap & freeze.
- Thaw slightly before serving, & top with a sprinkling of chopped pecans.
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