So, You're Done Spatchcocking ...

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Mrs. Swan's Frozen Cranberry Salad

Since the 1960s, the Thanksgiving table in our family has included this frozen cranberry "salad." Salad in the Southern sense, meaning a concoction that is steeped in sweetness. This recipe came to our family from a neighbor who hailed from Vermont, so perhaps the fondness for treats passed off as salad is an American trait popular on both sides of the Mason-Dixon Line. It's ridiculously easy and can be prepared many days before the feast, lulling you into the false sense of security that you've got the meal under control. This pretty and pink frozen delight resembles a cranberry ice cream, making it a favorite of children and elders.

6 ounces cream cheese, room temperature

2 tablespoons mayonnaise (plus more for greasing pan)

2 tablespoons sugar

1 can whole cranberry sauce (not jellied)

1 9-ounce can crushed pineapple in juice, drained

1/2 cup chopped pecans

1 cup whipping cream, whipped

Lightly grease loaf pan (or mold) with mayo. Blend mayo and sugar into cream cheese, then mix in fruit and nuts. Fold in whipped cream. Pour into pan and freeze overnight (at least). Keeps well in freezer. Bring it out of the freezer 30 minutes or so before slicing and serving atop a lettuce-lined plate. If it's really frozen solid, you may need to immerse the bottom of the pan in warm water for a few minutes before slicing.