Ingredients
Units
Scale
- 1 .44-ounce (small) box sugar-free cherry jello
- 1 20-ounce can of crushed pineapple, drained well
- 16 ounces sour cream
- 1 14-ounce can of whole cranberry sauce
- 8 ounces of zero-sugar whipped topping
- .5 cups pecans, chopped
Instructions
- Combine the first 4 ingredients in a large bowl and stir to mix.
- Fold in the whipped topping.
- Stir in the nuts gently.
- Pour the salad into a bread pan or rectangle casserole dish, and wrap it tightly with plastic wrap.
- Freeze until solid, about 6 hours.
- Remove from the freezer and cut or slice to serve; set out for 20 minutes to be eaten partially frozen.
Notes
- Line a 9x6-inch bread loaf pan or rectangle casserole dish with plastic wrap.
- Remove the frozen cranberry salad from the freezer and lift it from the loaf pan by pulling the sides of the plastic wrap.
- This salad can also be frozen in a muffin tin for individual servings.
- Serve in a semi-frozen or cold, unfrozen state.
- Refrigerate for a few hours and serve by spoonfuls from a large bowl.
- Prep Time: 15 minutes
- Cook Time: no cooking
- Category: Salads
- Method: Freeze
- Cuisine: American
