Pink Cranberry Salad
"I always get requests for the recipe when I take this to potluck dinners." Recipe submitted by Willie.
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, if desired.
1 (12-ounce) container frozen non-dairy whipped topping, thawed
- Combine milk and lemon juice. Mix well.
- Stir in pineapple, cranbery sauce, marshmallows, pecans and food coloring.
- Fold in whipped topping.
- Put in 13 x 9 x 2-in glass dish and freeze 4 hours or overnight.
Makes 12 to 15 servings.