Festive Cranberry Salad

  • Yield 12 servings

"This dish is easy to fix ahead and store frozen afterward. It accompanies any entree and adds color to a food plate. It makes a generous amount and can be cut into larger or smaller pieces to suit the number of eaters, so I have never run out when serving it."


1 (14-ounce) can sweetened condensed milk
3/4 cup lemon juice
1 (20-ounce) can crushed pineapple, drained
1 (16-ounce) can whole berry cranberry sauce
1/2 cup nuts (preferably pecans)
1 (8-ounce) container whipped topping


  1. Mix all ingredients except whipped topping in a bowl.
  2. Fold in whipped topping.
  3. Pour in a 13 x 9-inch container and freeze. Remove from freezer about five minutes before serving.

Tips From Our Test Kitchen: Serve this sweet salad with colorful fresh fruit garnishes such as kiwi, mandarin oranges, cranberries, or strawberries.

—Barbara Dabul, Paso Robles, Calif., Calif.



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