Pink Salad

Directions

1. 1
   Cook cranberries in water to cover in saucepan until skins pop; drain.
2. 2
   Combine with cream cheese, mayo, pineapple, pecans, and 1/4 cup sugar; mix well.
3. 3
   Whip cream with vanilla and 1/4 cup sugar in mixer bowl until soft peaks form.
4. 4
   Fold into salad.
5. 5
   Spoon into 9x13 inch pan.
6. 6
   Freeze until firm.
7. 7
   Let stand at room temperature for 30 minutes.
8. 8
   Cut into squares to serve.