Silly Salad

By Gin Yang |
November 22, 2014
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Author Notes:

At our family Thanksgiving dinner, several cranberry dishes sit next to the turkey Silly Salad. This cranberry sauce concoction is covered with a white blanket of cream cheese and whipped cream and served quasi-frozen. It's tart, sweet, creamy, slightly tangy all at the same time. Canned whole or jellied cranberries can be used instead of making the cranberry sauce from scratch; however, you'll be amazed at how easy it is to make homemade cranberry sauce. The nuts can be omitted and you can customize the sauce by adding a dash of ground cinnamon or finely grated orange zest. The recipe can be doubled for a 13" x 9" dish.

The dish is also a good traveler - no sloshing or falling apart. I hope this Silly Salad shows up at your Thanksgiving table. At the very least, the funny name brings smiles into the dinner conversation. This recipe is also on

Gin Yang |

Makes: 8' square

  • 1 cup water
  • 1 cup granulated sugar
  • 12 ounces fresh cranberries
  • 1 tablespoon fresh lemon juice
  • 3 ounces cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/4 cup mayonnaise
  • 1/2 cup whipping cream
  • 1/2 cup pecans, toasted and chopped
  1. In a medium saucepan, bring water and granulated sugar to a boil over medium high heat. Add cranberries and return to a boil. Reduce heat to a high simmer and cook for 10 minutes stirring occasionally. Mix in lemon juice and pour cranberry sauce into an 8-inch square glass or ceramic dish. Cool for 30-45 minutes at room temperature and then place in freezer. Alternatively, use 1 1/2 cans of canned cranberry sauce, jellied or whole. Mix in lemon juice and spread into 8-inch square dish and freeze.
  2. In a medium mixing bowl, mix together well softened cream cheese, powdered sugar and mayonnaise. In a small mixing bowl, whip whipping cream with a hand mixer on high until peaks are stiff. Gently fold whipping cream and chopped pecans into cream cheese mixture. Spread evenly on top of cranberry sauce. Wrap dish tightly with 2 layers of plastic wrap and freeze 8 hours or overnight.
  3. Remove dish and plastic wrap one hour before serving.

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