1-16 oz. can jellied cranberry sauce
2 Tablespoons lemon juice
1-3 oz. pkg. cream cheese, softened
1/4 Cup mayonnaise
1/4 Cup powdered sugar
1/4 Cup chopped walnuts
1 Cup whipping cream, whipped
Beat cranberry sauce and lemon juice until smooth. Pour into 6 or 8 paper baking cups (in muffin tin) filling about 1/3 full. Beat together next 3 ingredients. Stir in walnuts. Fold in whipped cream and spread over cranberry layer. Freeze until firm. Serve on lettuce. Makes 6 to 8 servings.
Tip: I add more lemon juice to the cranberry sauce and add sugar and vanilla to whipped cream.
This is a frozen salad, that can be made ahead for a holiday meal. It is a tart cranberry sauce topped with a fresh whipped cream topping. It is spooned into a muffin tin lined with cup cake papers, and served in individual servings. It is a family favorite!