Cranberry Salad - cooking recipe

Ingredients

1/4 c. lemon juice
1 c. Eagle Brand milk
1 (16 oz.) can whole cranberries
1 (20 oz.) can crushed pineapple
1 1/2 c. chopped pecans
8 oz. container Cool Whip

Preparation

Mix all ingredients.
Add Cool Whip and stir well.
Pour into glass 13 x 9-inch serving dish and freeze.
Salad can be made 2 to 3 weeks in advance and frozen.
When served, let thaw, then cut into square pieces.
Pretty to serve.