 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 24 |
|
I grew up in rural northwestern Montana, where my three sisters and I made meals and prepared food for 4-H contests. I've always loved cooking, and as the administrator of a retirement residence, I enjoy planning special events. Ingredients:
4 packages (3 ounces each) cream cheese, softened |
1/4 cup miracle whip |
2 tablespoons sugar |
1 carton (16 ounces) frozen whipped topping, thawed |
2 cans (20 ounces each) crushed pineapple, drained |
2 cups chopped walnuts |
2 cups flaked coconut |
2 cans (16 ounces each) whole-berry cranberry sauce |
1 cup fresh or frozen cranberries, chopped, optional |
lettuce leaves |
Directions:
1. In a large bowl, combine the cream cheese, Miracle Whip and sugar. Fold in the whipped topping; set aside.
2. In a large bowl, combine the pineapple, nuts, coconut and cranberry sauce. Add cranberries if desired. Gently combine with cream cheese mixture. Spread into a 13-in. x 9-in. dish or three foil-lined 8-in. x 4-in. loaf pans. Cover and freeze.
3. Remove from freezer 10-15 minutes before serving. Cut in squares or slices. Serve on lettuce leaves. Yield: 24 servings.
|
|