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Frozen Cranberry Salad

CherylCheryl Johnson
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  • 1 can Eagle Brand Milk
  • 1/2 cup lemon juice
  • 1 16-oz. can whole berry cranberry sauce
  • 1 20-oz. can crushed pineapple, drained
  • 1/2 cup chopped pecans
  • 1 8-oz. carton Cool Whip, thawed
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Combine milk and lemon juice. Stir in cranberry sauce, pineapple, and nuts. Fold in Cool Whip. Spread in a 9“x13” dish or into paper baking cups in muffin tins for individual servings. Freeze until firm.

Recipe Notes

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My friend, LuJan Langston, gave me this recipe.

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