1 8oz-package cream cheese
3 tablespoons sugar
2 tablespoons mayonnaise
16 ounces (500 grams) can cranberry sauce (like thick jelly)
1 small can crushed pineapple, drained
½ cup pecan pieces (optional)
8 ounce (about 200 grams) container Cool Whip (like whipped cream, but not as rich)
Beat cream cheese, sugar, and mayo until fluffy. Add cranberry sauce, pineapple and pecans and mix well. Fold in Cool Whip. Pour into 9 x 13 inch (22 x 33 cm) casserole dish or pan and freeze.
To serve: Cut into squares. Lift with a long metal spatula dipped in water, and serve on plates.