Frozen Cranberry SaladCheryl Johnson
- 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
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.
My friend, LuJan Langston, gave me this recipe.
Source: Cheryl Johnson