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Festive Cranberry Salad - 1999
1 can (14 ounces) sweetened condensed milk
1/4 cup lemon juice
1 can (20 ounces) crushed pineapple, drained
1 can (16 ounces) whole-berry cranberry sauce
2 cups miniature marshmallows
1/2 cup chopped pecans
red food colouring, optional
1 carton (8 ounces) frozen whipped topping, thawed.
In a bowl, combine milk and lemon juice; mix well. Stir in the pineapple, cranberry sauce, marshmallows, pecans and food colouring if desired. Fold in whipped topping. Spoon into a 13 inch x 9 inch baking dish. Freeze until firm, 4 hours or overnight. Cut into squares. Yield: 12-16 servings.
Submitted by Ruth Stavert, Cornwall R.R. 4, P.E.I.
