Description
The perfect refreshing and portioned out make-ahead dessert
Ingredients
Units
Scale
- 3 oz cream cheese (softened)
- 8 or 10 oz can pineapple tidbits or crushed pineapple (drained, liquid reserved)
- 1/2 pint heavy whipping cream
- 2–3 tbsp sugar (to taste)
- 2 tbsp mayonnaise
- 1 12oz can whole cranberry sauce
- 1/2 cup pecans (chopped (and toasted, if you'd like extra flavor))
Instructions
- Lay out all of the necessary ingredients and equipment, including a muffin tin and liners of choice. Go ahead and make sure you have enough space in the freezer for these to freeze up.
- Place 3 oz. softened cream cheese, 2/3 c. pineapple juice, 1/2 pint heavy whipping cream, 2 tbsp mayonnaise, and 2-3 tbsp sugar into a blender or food processor and combine until totally smooth, but not overmixed.
- Pour cream cheese mixture into a mixing bowl and add cranberry sauce, pecans, and drained crushed pineapple and stir until combined.
- Pour mixture into muffin tins as full as you'd like. You can either pour straight from the bowl, use a ladle, or even a small measuring cup to make things less messy. Wipe off any excess or spills, and place in the freezer until solid. This will take several hours, and I highly recommend letting them sit overnight.
- Once they're frozen, pop them out of the muffin tins and store in a freezer safe bag for up to a few weeks (in my experience they don't last that long) until you're ready to eat.
Notes
- This can easily be made Vegan if you substitute ingredients like vegan mayo, vegan cream cheese, and coconut cream or vegan heavy cream.
- It’s important to transfer these to a bag from the muffin tins after freezing, after a few days they’ll develop a weird film on top if you don’t.
- Silicone Muffin Liners: I ordered these before photographing this recipe for the blog, and now I’m obsessed. They’re easy to clean, attractive, and much more economical and environmentally friendly. They also come in a small size, which somehow taste better just because they’re miniature.
- The “serving size” is kinda relative, and depends on whether or not you use mini muffins or traditional ones. Just know that it makes a whole bowl full of mixture for you to freeze.
- what do do with leftover pineapple juice:
- you could add it to a mocktail like this or just mix with some sparkling water and put it in a fancy glass for sipping
- save it for a smoothie over the next couple of days
- make a holiday punch with pineapple juice, ginger ale, and cranberry juice
- freeze it in ice cubes to use for smoothies or another recipe, later on
- Category: Dessert
- Cuisine: American
