Cousin Martha throws these 3 ingredients together before church and we all gather around the freezer waiting for it to set. It is tart, sweet, and entirely addictive.

Clear space in your freezer for a shallow glass casserole dish (an 8×8-inch or similar size works well), so you can slide it in quickly once the mixture is ready.
Place the whole berry cranberry sauce in a medium mixing bowl. Using a spoon or spatula, break it up gently so the berries and gel are evenly distributed and no large clumps remain.
Add the well-drained crushed pineapple to the cranberry sauce. Stir until the fruit is thoroughly combined and you see an even mix of berries and pineapple throughout.
Fold in the thawed whipped topping. Start by adding about half, gently lifting and turning the mixture rather than stirring vigorously, then add the rest and continue folding until the color is a uniform pinkish red and no streaks of white remain.
Pour the mixture into a clear glass casserole dish, smoothing the top with a spatula so it’s level and reaches into the corners. The mixture should look thick, glossy, and evenly pink.
Place the dish in the freezer, uncovered, and freeze for about 2 to 3 hours, or until the salad is firm around the edges with a softly frozen center that gives slightly when pressed with a spoon.
Once set, you can cover the dish with plastic wrap or a lid to prevent ice crystals if you’re holding it longer. For serving, let the salad sit at room temperature for 5 to 10 minutes to soften slightly, then scoop or cut into squares and serve directly from the glass dish.
Return any leftovers to the freezer, covered. Let soften briefly before serving again so the texture stays creamy rather than icy.
Variations & Tips