Tuesday, November 18, 2014

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 sweetened condensed milk and lemon juice; mix well.  Stir in the pineapple, cranberry sauce, marshmallows, pecans and food coloring if desired.  Fold in whipped topping.  Spoon into a 9 X 13 inch baking dish.  Freeze until firm, 4 hours or overnight.  Cut into squares.

This has been served at many Glenn family holiday dinners.

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