1 6 oz. package cream cheese, softened
1 8¼ oz. can crushed pineapple, drained
1 16 oz. can whole cranberry sauce
2 Tbsp. sugar
2 Tbsp. mayonnaise
1 9 oz. Cool Whip
½ cup chopped nuts (optional)

Cream the cream cheese, sugar, and mayonnaise. Add pineapple, cranberry sauce, and Cool Whip. If desired, add nuts. Pour into 1½ quart oblong Pyrex dish, cover and freeze. Muffin tins may also be used for individual servings. Remove from freezer 15 minutes before serving. Cut into squares, or remove from muffin tins and serve on lettuce leaves.