Cranberry Salad Squares

By Donna Monday


Cranberries and cranberry sauce are a favorite fall and winter fruit. Its tart and tangy flavor goes perfect with many holiday meals. Most people enjoy cranberry sauce at the dinner table and dont realize that cranberries are great in salads and desserts.

If youd like to try something different with cranberries this season, you cant go wrong with this recipe for Cranberry Salad Squares. Its deliciously creamy and brimming with cherries, pineapple and nuts.

What a sweet treat to serve at a noontime brunch or special dinner.

Cranberry Salad Squares

  • 1 8 oz pkg cream cheese, softened can substitute light cream cheese

  • 1 14 oz can sweetened condensed milk (not evaporated) can substitute low fat condensed milk

  • cup mayonnaise can substitute low fat mayo

  • 2 tablespoons lemon juice

  • 1 16 oz can jellied cranberry sauce

  • 1 16 oz pkg frozen dark sweet cherries

  • 1 20 oz can crushed pineapple, drained

  • 2 tablespoons chopped nuts


In a large bowl, combine cream cheese, condensed milk, mayonnaise and lemon juice; beat until smooth and fluffy.

Add cranberry sauce; mix at low speed until blended. Fold in cherries and pineapple. Spoon evenly into ungreased 13x9-inch baking dish. Sprinkle with nuts.

Cover; freeze 6 hours or until firm.

To serve, let stand at room temperature for 30 minutes or until slightly softened. Cut into squares.

Makes 12 servings.

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Copyright 2004; Donna Monday -- Got a brownie craving? Satisfy it here: