Festive Cranberry Salad - cooking recipe

Ingredients

1 c. (14 oz.) unsweetened condensed milk
1/4 c. lemon juice
1 (20 oz.) can crushed pineapple, drained
1 (16 oz.) can whole berry cranberry sauce
2 c. mini marshmallows
1/2 c. chopped pecans
1 (8 oz.) carton Cool Whip, thawed
red food coloring (optional)

Preparation

In a bowl, combine milk and lemon juice; mix well. Stir in pineapple, pecans, cranberry sauce and mini marshmallows. Add food coloring, if desired. Fold in whipped topping. Spoon into 13 x 9 x 2-inch baking dish.
Freeze until firm, 4 hours or overnight. Cut in squares. Yields 12 to 16 servings.