Festive Cranberry Salad

Kathy's Recipe

(1) 14-oz. Can Sweetened Condensed Milk

¼ Cup Lemon Juice

(1) 20-oz. Can Crushed Pineapple, Drained

(1) 16-oz. Can Whole-Berry Cranberry Sauce

2 Cups Miniature Marshmallows

½ Cup Chopped Pecans

Red Food Coloring (optional)

(1) 8-oz. Carton Frozen Whipped Topping, Thawed

① In a bowl, combine milk and lemon juice; mix well.

② Stir in pineapple, cranberry sauce, marshmallows, pecans and food coloring if desired.

③ Fold in whipped topping.

④ Spoon into a 13"×9"×2" baking dish. Freeze until firm, 4 hours or overnight. Cut into squares. Yield: 12-16 servings.