Here's the recipe for the cranberry salad that I listed in our Thanksgiving menu (previous post). It's delicious and makes a beautiful presentation. It's also very easy to prepare!
2 (16 oz.) cans cranberry sauce
2 (20 oz.) cans crushed pineapple
4 cups non-dairy whipped topping*
2 cups chopped pecans
Mix cranberry sauce and crushed pineapple together well. Gently stir in non-dairy whipped topping and chopped pecans. When well mixed, pour mixture into a mold of choice. Cover with plastic wrap and place in freezer. Freeze for at least 10 hour (can be made days ahead and be kept in freezer until ready to use). When ready to serve, remove from freezer and gently unmold onto pretty plate or cake stand. You can use a warm, moist towel to gently thaw the salad so it releases easily from the mold. Garnish as desired. It's pretty with more non-dairy whipped topping, whole cranberries, orange slices, pineapple mint leaves, etc.
*Rich's non-dairy whipped topping works very well for this recipe.