2 tablespoons mayonnaise or salad dressing
2 tablespoons sugar
1 1-pound can (2 cups) whole-cranberry sauce
1 9-ounce can (1 cup) crushed pineapple or pineapple tidbits, drained
1/2 cup chopped California walnuts
1 cup whipping cream, whipped
Soften cheese; blend in mayonnaise and sugar. Add fruits and nuts. Fold in whipped cream. Pour into 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Freeze firm, 6 hours or overnight.
To serve, let stand at room temperature about 15 minutes; turn out on lettuce; slice. Makes 8 servings. (Make 3 salad loaves for 24 servings.)
Note: I love the last sentence added. Just in case you aren't good with math, I guess!
This recipe is from this 1963 Best Buffets Cookbook.
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