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" I always get requests for the recipe when I take this to potluck dinners." - Submitted by Willie.

Pink Cranberry Salad

1 (14-ounce) can sweetened condensed milk
1/4 cup lemon juice
1 (20-ounce) can crushed pieapple, drained
1 (16-ounce) can whole cranberry sauce
2 cups miniature marshmallows
1/2 cup choppped pecans
Red food coloring, if desired.
1 (12-ounce) container frozen non-dairy whipped topping, thawed

1. Combine milk and lemon juice. Mix well.
2. Stir in pineapple, cranbery sauce, marshmallows, pecans and food coloring.
3. Fold in whipped topping.
4. Put in 13 x 9 x 2-in glass dish and freeze 4 hours or overnight.

Makes 12 to 15 servings.