Cranberry Salad - cooking recipe

Ingredients

2 cans whole cranberry sauce
1 (20 oz.) crushed pineapple, drained
1 can Eagle Brand milk
1/4 c. fresh lemon juice
1/2 to 1 c. chopped pecans
1 (8 oz.) Cool Whip

Preparation

Mix all ingredients; pour into 9 x 13-inch glass dish.
Cover with foil and freeze.
Remove from freezer 10 to 20 minutes before serving.
Cut into squares.