Pink Salad

• 1 cup fresh cranberries
• 8 ounces softened cream cheese
• 1 tablespoon mayonnaise
• 1 (16 ounce) candrained crushed pineapple
• 1 cup chopped pecans
• 14 cup sugar
• 1 cup whipping cream
• 12 teaspoon vanilla
• 14 cup sugar

1. Cook cranberries in water to cover in saucepan until skins pop; drain.
2. Combine with cream cheese, mayo, pineapple, pecans, and 1/4 cup sugar; mix well.
3. Whip cream with vanilla and 1/4 cup sugar in mixer bowl until soft peaks form.
4. Fold into salad.
5. Spoon into 9x13 inch pan.
6. Freeze until firm.
7. Let stand at room temperature for 30 minutes.
8. Cut into squares to serve.

fresh cranberries, cream cheese, mayonnaise, pineapple, pecans, sugar, whipping cream, vanilla, sugar

Taken from www.food.com/recipe/pink-salad-339142 (may not work)