Here's an old tried and true recipe. I made this for the first time back in 1998 - my first married Thanksgiving. Oh my goodness, I was so proud of it!! I remember Mike and I shopping at Big Bear, carefully choosing all the ingredients we needed. We were still newlyweds - married less than two months. Those were such good days! I still have my recipe from Taste of Home magazine, placed carefully in my photo album recipe keeper. Pinterest wasn't around back then!
This is a nice light and tart salad. It's so easy to prepare and can be served as a meal accompaniment or a dessert.
Festive Cranberry Salad
- 1 can (14 ounces) sweetened condensed milk
- 1/4 cup lemon juice
- 1 can (20 ounces) crushed pineapple, drained
- 1 can (14 ounces) whole-berry cranberry sauce
- 2 cups miniature marshmallows
- 1/2 cup chopped pecans
- 1 carton (8 ounces) frozen whipped topping, thawed
In
a bowl, combine milk and lemon juice; mix well. Stir in pineapple,
cranberry sauce, marshmallows, pecans and food coloring if desired. Fold
in whipped topping. Spoon into a 13-in. x 9-in. baking dish. Freeze
until firm, 4 hours or overnight. Cut into squares.
Yield: 12-16 servings.
Recipe & Photo: Taste of Home
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