Shelly's Recipe

CRANBERRY PINEAPPLE SALAD

Category: Dessert Salads

1 can sweetened condensed milk
1/4 cup lemon juice
1 (20 oz) can crushed pineapple, drained
1 (16 oz) can whole berry cranberry sauce
2 cups miniature marshmallows
1/2 cup chopped pecans
Red food coloring
1 (8 oz) container frozen whipped topping, thawed

In a bowl, combine milk and lemon juice; mix well. Stir in next 5 ingredients and the fold in whipped topping. Spoon mixture into a 13x9 inch baking pan and freeze until firm, about 4 hours or overnight. Cut into squares and then put in refrigerator for 3-4 hours to slightly unfreeze. Keeps for days in the refrigerator.