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
3/4cup lemon juice
1 (20-ounce) can crushed pineapple, drained
1 (16-ounce) can whole berry cranberry sauce
1/2cup 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.

Nutritional Info *per serving

  • Calories 290
  • Fat 10g
  • Saturated Fat 5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2.5g
  • Cholesterol 30mg
  • Sodium 55mg
  • Potassium 210mg
  • Carbohydrate 48g
  • Fiber 1g
  • Sugars 44g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 20%
  • Calcium 10%
  • Iron 2%