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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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This cool, tangy salad always prompts recipe requests. It must be the combination of tart cranberries, sweet pineapple and pecans in a fluffy base. I appreciate how easy it is to prepare. -Denise Goedeken, Platte Center, Nebraska Ingredients:
1 can (14 ounces) sweetened condensed milk |
1/4 cup lemon juice |
1 can (20 ounces) crushed pineapple, drained |
1 can (14 ounces) whole-berry cranberry sauce |
2 cups miniature marshmallows |
1/2 cup chopped pecans |
red food coloring, optional |
1 carton (8 ounces) frozen whipped topping, thawed |
Directions:
1. In a bowl, combine milk and lemon juice; mix well. Stir in pineapple, cranberry sauce, marshmallows, pecans and food coloring if desired. Fold in whipped topping. Spoon into a 13-in. x 9-in. baking dish. Freeze until firm, 4 hours or overnight. Cut into squares. Yield: 12-16 servings.
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