Pink Arctic Cranberry Ice Salad

12 Servings
6 hr 15 min

This pink arctic cranberry ice salad is an absolute must for Thanksgiving EVERY. YEAR!

I tried not making it one year and my hubby and family members almost had a heart attack haha.

It is pink, fluffy, sweet and tangy all at the same time!

I love it on my turkey, on my leftover turkey sandwich too!

Whip the cream

The first thing I do when making the pink arctic ice salad is whip the cream.

8 ounces of whipping cream with 1/4 c of sugar and 1 teaspoon of vanilla.

Beat until light and fluffy. Set it aside.

Don’t beat too long or the whipping cream will turn into butter.

Cranberry pineapple base

I used my Cuisinart food processor to make the base part of the salad nice and smooth.

Into the Cuisinart bowl add 1 can whole cranberry sauce and drained 9 ounces of pineapple tid bits or crushed pineapple. Either one works great.

Next add the mayonnaise and sugar.

I omitted the pecans because one of my son in laws is allergic to them.

Add the cream cheese into the bowl.

Pulse until it all combined and a pretty pink color.

It will be kind of thick and soupy.

Folding whip cream into pink arctic cranberry mixture

Fold the whip cream into the cranberry sauce pineapple mixture using a spatula.

This allows it to lighten the thickness.

Make sure you don’t really want to fold the whipped cream into the cranberry mixture to add air and make it light and fluffy.

Adding to the jello mold

I have had this jello mold for years. I think you can find one like this at thrift stores now!

Lightly spray the mold with cooking spray Pour the pink arctic frozen cranberry salad mixture into the mold and freeze overnight or 6-8 hours

To serve- Let thaw a little bit to release from the mold. Place a plate over the top of the salad and invert it so the it slides out of the mold.

Slice your Pink Arctic Cranberry Ice Salad into serving pieces.

More Holiday Recipes

Homemade orange rolls

Homemade pie crust

Pumpkin chocolate chip bread

Pink Arctic Cranberry Ice Salad
Recipe details
  • 12  Servings
  • Prep time: 15 Minutes Cook time: 6 Hours Total time: 6 hr 15 min
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  • 8 oz Cream Cheese softened
  • 2 tbsp Mayonaise
  • 2 tbsp Sugar
  • 1 Lb Whole Cranberry Sauce
  • 1 9 oz Can Crushed pineapple
  • 1/2 cup chopped pecans
  • 8 oz Whipped Cream Whip cream with 1 tsp vanilla and 1/4 C sugar until light and fluffy

Soften cream cheese, blend in mayo and sugar and mix well. Add cranberries, pineapple and nuts. Fold in whipped cream. Pour into oiled jello mold or 9×13 pan, cover and freeze overnight.To serve- Let thaw a little bit and either cut into squares or if you used the jello mold flip upside down until it releases from Jello mold.
Karins Kottage
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  • Gra21650995 Gra21650995 on Dec 02, 2021

    In 59 yrs of marriage I couldn't do Thanksgiving dinner this year due to health problems. I have a small turkey breast in the freezer and I hope to be well enough in a few weeks to make this as a side for the turkey. Sounds DELICIOUS! Thank you for the recipe.

    • Karins Kottage Karins Kottage on Dec 03, 2021

      Oh I’m so sorry to hear you have been I’ll :( especially around the holidays. I hope you feel better quickly and are able to enjoy Christmas. I think you will love this salad with your turkey. It really adds a lot of flavor!