Salads and Dressings

FESTIVE CRANBERRY SALAD

  • 1 (14oz) can Sweetened condensed milk
  • 1/4 cup Lemon juice
  • 1 (20oz) can Crushed Pineapple, drained
  • 1 (16oz) can Whole berry cranberry sauce
  • 2 cups Mini Marshmallows
  • 1/2 cup Pecans, chopped
  • Red Food Coloring, optional
  • 1 (8oz) tub Cool Whip

    • In a bowl, combine milk and lemon juice; mix well. Stir in pineapple, cranberry sauce, marshmallows, pecans and food coloring. Fold in Cool Whip. Spoon into a 13x9 inch baking dish. Freeze until firm, 4 hours or overnight. Cut into squares. Makes 12-16 servings.

    Source: Taste of Home

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cindy Dunn of Milford, NH. 

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