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Festive Cranberry Salad

1 (14-ounce) can sweetened condensed milk

1/4 cup lemon juice

1 (20-ounce) can crushed pineapple, drained

1 (16-ounce) can whole cranberry sauce

2 cups miniature marshmallows

1/2 cup chopped pecans

Red food coloring (optional)

1 (8-ounce) carton of nondairy whipped topping

1. In a bowl, combine condensed milk and lemon juice; mix well.
2. Stir in pineapple, cranberry sauce, marshmallows, pecans and food coloring, if desired. Fold in whipped topping.
3. Spoon into a 13 x 9 x 2-inch baking dish. Freeze until firm, four hours or overnight.
4. Cut into squares to serve.

Makes 12 to 16 servings.