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Festive Cranberry Salad
1 can (14 oz.) sweetened condensed milk
1/4 C. lemon juice
1 can (20 oz.) crushed pineapple, drained
1 can (16 oz.) whole-berry cranberry sauce
2 C. miniature marshmallows
1/2 C. chopped pecans
Red food coloring , optional
1 carton (8 oz.) frozen whipped topping, thawed
In a bowl, combine milk and lemon juice. Mix well. Stir in the pineapple,
cranberry sauce, marshmallows, pecans and food coloring. Fold in whipped
topping. Spoon into a 13 x 9 x 2 baking dish. Freeze until firm, 4 hours or
overnight. Cut into squares.
Yield: 12 to 16 servings.
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Happy Thanksgiving!