"Frozen Pink Stuff" (aka Pink Artic Freeze - a new Thanksgiving Tradition)

This recipe came with two different names but when we had it this year at Thanksgiving, it was christened with the exotic name "Frozen Pink Stuff" :)   For several years I had tried various salads using cranberries, but this has become the asked-for appetizer/side since 2010.  One thing I like is that it can be made the day before Thanksgiving (I am definitely not a short-order, handle twenty recipes at one time kind of gal!)

6 oz. cream cheese
3 Tbsp Mayo
3 Tbs sugar (white)
9 oz. crushed pineapple, drained
1/2 cup chopped pecans
1 lb. can whole cranberry sauce
1 c. heavy cream, whipped to "perfection" not overwhipped

Soften cream chesse, blend in mayo and sugar, add pineapple, cranberry sauce and nuts until mixed. Fold in whipped cream (gently but thoroughly). Pour into covered container and freeze overnight. Let stand at room temp about 15 minutes before you slice with a warm butter knife. Makes enough for 6-8 people (I actually triple the recipe and put in a 9x13 pan). Keeps well for days or even weeks in freezer.