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1 cup whipping cream
1 cup chopped nuts
1 cup drained, crushed pineapple
2 cups whole berry cranberry sauce, drained (see recipe below)
2 tablespoons mayonnaise
2 tablespoons granulated sugar
1 8-ounce package cream cheese

Whip cream. Fold in nuts and pineapple. Liquefy cranberries in blender. Add mayonnaise, sugar, and cream cheese to berries in blender and mix together. Fold cranberry mixture into cream mixture and freeze in oblong Pyrex dish. About 15 minutes before serving, take the salad out of the freezer. Slice and serve. WHOLE CRANBERRY SAUCE: 1 cups sugar cup water 2 cups (8 oz. by weight) CAPE BLANCO CRANBERRIES Boil sugar and water together for 5 minutes. Add washed, stemmed cranberries and boil without stirring until the skins burst. Any extra sauce may be kept refrigerated for up to 2 weeks.

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