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."

Ingredients

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

Instructions

  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.

Comments

Follow

Get every new post delivered to your Inbox.

Join 197 other followers