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Festive Cranberry Salad

Total Time

Prep: 10 min. + freezing

Makes

16 servings

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.

Nutrition Facts

1 each: 227 calories, 7g fat (4g saturated fat), 8mg cholesterol, 41mg sodium, 39g carbohydrate (30g sugars, 1g fiber), 3g protein.

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