Serves: 12 | Prep: 5 min | Freeze: 45-60 min | Ready: 1 hr 15 min
1 12 oz. carton Cool Whip
1 16 oz. can whole cranberry sauce
1 8 oz. can crushed pineapple, drained
1 8 oz. pkg. cream cheese, softened
1 tsp. almond extract
1/2 c. sugar
1 c. pecans, chopped
I made this recipe at the holidays, instead of cranberry sauce, when the kids were little. It is delicious.
Blend ingredients thoroughly.
Freeze in cupcake liners in a muffin pan for individual servings.
Another option is to freeze in lightly greased with Pam 9 x 5 loaf pan or 2- 8 x 4 loaf pans. When ready to serve, let thaw for about 10 minutes before unmolding. Slice into pretty slices.
Set out 10 minutes before serving.