Cranberry Cream Salad

My creation one Thanksgiving Day


  • 2 cans jellied cranberry sauce
  • ¼ c. mayonnaise
  • 16 oz. cream cheese softened
  • Chopped pecans for garnish


  • Combine mayonnaise and cream cheese until creamy.
  • Remove cranberry sauce from cans and carefully make slices about ¼ inch thick.
  • On serving platter, place 2 or 3 slices, depending on platter size. Place a generous dollop of cream cheese mixture on each slice and then another layer of cranberry jelly slice. Repeat layers until all cranberry sauce is used, ending with a small dollop of cream cheese mixture.
  • Sprinkle with pecans over all.