I love this recipe for cranberry salad. It’s just the right combination of sweet/tart and makes a great side for holiday parties.
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