 | | Festive Cranberry Salad By Phyllis Knipp |
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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 |
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| Instructions |
| 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.
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