If you are looking through magazines this week, trying to decide about your Easter menu, let me give you one more to ponder. I have served this at numerous luncheons and holiday meals and it is always one that people love to go back to the fridge and get another bowl, after dishes are done and they are wanting just to nibble on something. You can prepare it a few days before serving and that is one less food you have to worry about cooking on the special day.
1 8 oz package cream cheese, softened
1 tables sugar
1 (16 oz) can whole cranberry sauce (or I use canned cherry pie filling)
1 (8 oz) can crushed pineapple, drained
1 cup chopped pecans
1 cup Cool Whip
In a medium mixing bowl, whip together cream cheese and sugar. Stir in cranberry sauce or canned cherries, pineapple and pecans. Fold in whipped topping.
Pour into a 8 cup mold lined with plastic wrap. Freeze 24 hours. Unmold onto serving platter and remove plastic wrap. Let set 5 min prior to serving. Yield 10-12 servings.
Frozen Fruit Ring
Chocolate Castles 