Layered Cranberry Salad

By carvalhohm

Ingredients

• 1 package (8 oz) cream cheese, softened
• 1 container (8 oz) frozen whipped topping, thawed
• 1 can (8 oz) crushed pineapple, drained
• 2 cans (14 oz each) whole berry cranberry sauce

Details

Servings 8
Cooking time 15mins
Adapted from bettycrocker.com

Preparation

Step 1

1 In medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Fold in whipped topping. Stir in pineapple.

2 Pour cranberry sauce into separate bowl; stir to break up any large chunks.

3 In each of 8 glass dishes, spoon cranberry sauce to cover bottom of dish. Spoon cream cheese mixture evenly over cranberry sauce. Top with remaining cranberry sauce. Serve or refrigerate.

Instead of making individual servings, you can layer the salad in a trifle bowl. This salad can be made several hours in advance…just make sure it is refrigerated until serving.