Frozen Cranberry Salad - Easy Cranberry Salad with Cool Whip

This delicious make ahead frozen cranberry salad is perfect for the holiday season. With a can of whole cranberry sauce, sweetened condensed milk, crushed pineapple, chopped nuts, and whipped topping, it's the perfect addition to any festive meal. The best part is that it can be up to a couple weeks ahead or time and stored in the freezer.

Prep Time5

Cook Time0

Freezing Time6

Total Time6 5

Course: Dessert, Salad, Side Dish

Cuisine: American

Keyword: cranberry salad with cool whip, easy cranberry salad, frozen cranberry pineapple salad, frozen cranberry salad

Servings: servings

Calories: 270kcal

Author: Barbara

Ingredients

28 ounces Canned Whole Cranberry Sauce
20 ounces Crushed Pineapple drained
1 cup Chopped Nuts
14 ounces Sweetened Condensed Milk
16 ounces Cool Whip (whipped topping)

Instructions

Drain juices from crushed pineapple. A sieve works great for this step.
In a large bowl, combine drained pineapple, cranberries, chopped nuts, sweetened condensed milk. Fold in Cool whip.
Pour and spread evenly into a 13 x 9 inch baking dish.
Cover tightly with plastic wrap and a tight-fitting lid.
Freeze for several hours until solid.
To serve, scoop with an ice cream scoop or use a spatula and serve in squares. If desired, let it thaw at room temperature for a few minutes to make it more like mousse.

Notes

- Use jellied cranberry sauce instead of whole cranberry sauce, if desired.
- Any chopped nut will work. I typically use chopped walnuts or chopped pecans. Omit nuts completely, if needed.
- Serve it up in sherbet dishes as a dessert or cut into squares and serve as a salad course.
- Use pineapple tidbits instead of crushed pineapple, if needed. Just be sure to drain all the juices. Or, crush your own pineapple by pulsing it in a food processor.
- Love cranberry fluff? Try this super easy recipe!
- The nutritional information is auto-calculated and can vary depending on the products used.

Nutrition