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| Servings |
Ingredients
- 1 package cream cheese, softened (8 ounces)
- 1/4 cup Miracle Whip
- 2 tablespoons sugar
- 1 container frozen Cool Whip (16 ounces)
- 2 cups chopped walnuts
- 2 cups sweetened shredded coconut
- 2 cans whole-berry cranberry sauce (16 ounces each)
- lettuce leaves for garnish
Ingredients
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Instructions
- In a large bowl, combine the cream cheese, Miracle Whip and sugar and mix until smooth and creamy. Fold in the whipped topping. Add the shredded coconut, cranberries and walnuts and mix gently until well combined. Spread into a 13x9-in. casserole dish. If you want the salad to look like a wreath, line a 9” or 10” inch spring form pan with plastic wrap. (I used a Bundt spring form to create a hole in the middle.) Cut a slit in the plastic wrap in the top where the hole is and press down to line the pan. Fill the pan or casserole dish with the cranberry mixture. Cover and freeze until hardened. (Best if frozen overnight.) When ready to serve remove cranberry wreath from the mold, remove the plastic wrap and place on serving platter. Garnish with lettuce leaves. If desired, place a glass bowl in the hole and fill with cranberry sauce. Serve slices while still chilled. (If using a 13 x 9 inch casserole dish, you’ll just spoon it out to serve.)
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