Here's the recipe for the cranberry salad that has become a family tradition. It is Grandpa's contribution to Thanksgiving dinner each year. It's beautiful and turns out so well. He always makes an extra one to share with friends. It is so easy to make, but looks really fancy and time consuming. The perfect kind of recipe for the holidays!
Grandpa's Cranberry Molded Salad
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.