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"Tangy" Cranberry Salad Recipe

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This recipe for "Tangy" Cranberry Salad, by , is from Sacred Heart Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Duell
Added: Friday, August 25, 2006


1 can (14 oz.) sweetened condensed milk
1/4 c. lemon juice
1 can (20 oz.) crushed pineapple, drained
1 can (16 oz.) whole -berry cranberry sauce
2 c. miniature marshmellows
1/2 c. chopped pecans
1 container (8 oz.) frozen whipped topping thawed
red food coloring, optional (few drops for added color)

In large bowl, combine milk and lemon juice; mix well.
Stir in pineapple, cranberry sauce, marshmellows; pecans and red food coloring, if used.
Fold in whipped topping.
Spoon into a 13 x 9 in. baking dish.
Freeze until firm, 4 hr. or overnight.
Cut into squares and serve on lettuce leaves.




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