Thanksgiving Cranberry Salad
Post by Linda on Sep 22nd, 2002, 6:25pm
1 (14 ounce) can Eagle Brand milk
1/4 cup lemon juice
1 (16 ounce) can whole cranberry sauce
1 (20 ounce) can crushed pineapple, drained
1/2 cup chopped pecans
1 (9 ounces) Cool Whip
Blend Eagle Brand and lemon juice. Stir in cranberry sauce, crushed pineapple,
pecans and Cool Whip. Freeze mixture. Remove 10 minutes before serving.
http://www.nancyskitchen.com
