The perfect refreshing and portioned out make-ahead dessert
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.