Since we couldn’t find raw cranberries in Asia, this became our cranberry side at the holidays. It’s super simple and a big hit with kids. One little guy around our table called it “Purple Ice Cream”.
Mix together following ingredients in large bowl:
16 oz. can whole cranberry sauce
8 1/2 oz can crushed pineapple
8 oz cream cheese, very soft
1/4 cup powdered sugar (in Asia, I “powdered” my own by putting approximately the same amount of granulated sugar in the blender and turning in on high for several minutes)
3/4 cup of chopped pecans or available nuts
Freeze in muffin tins. Line the tins with muffin liners for easier serving.