Festive Cranberry Salad Recipe
Festive Cranberry Salad Recipe photo by Taste of Home

Festive Cranberry Salad Recipe

Publisher Photo
This cool, tangy salad always prompts recipe requests. It must be the combination of tart cranberries, sweet pineapple and pecans in a fluffy base. I appreciate how easy it is to prepare. -Denise Goedeken, Platte Center, Nebraska
TOTAL TIME: Prep: 10 min. + freezing
MAKES:12-16 servings
TOTAL TIME: Prep: 10 min. + freezing
MAKES: 12-16 servings

Ingredients

  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup lemon juice
  • 1 can (20 ounces) crushed pineapple, drained
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 2 cups miniature marshmallows
  • 1/2 cup chopped pecans
  • Red food coloring, optional
  • 1 carton (8 ounces) frozen whipped topping, thawed

Nutritional Facts

1 serving (1 each) equals 227 calories, 7 g fat (4 g saturated fat), 8 mg cholesterol, 41 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a bowl, combine milk and lemon juice; mix well. Stir in pineapple, cranberry sauce, marshmallows, pecans and food coloring if desired. Fold in whipped topping. Spoon into a 13-in. x 9-in. baking dish. Freeze until firm, 4 hours or overnight. Cut into squares. Yield: 12-16 servings.
Originally published as Festive Cranberry Salad in Taste of Home October/November 1996, p31

Nutritional Facts

1 serving (1 each) equals 227 calories, 7 g fat (4 g saturated fat), 8 mg cholesterol, 41 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Festive Cranberry Salad

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Dec. 26, 2013

I made this salad for Christmas dinner and it was delicious. I used 1/2 c pecan chips and would add more the next time. Also made it a day ahead and placed into a clear glass bowl for presentation. It set-up well in the fridge overnight w/out having to freeze it. Used 1/2 tsp red food coloring which was not enough as it turned out "pink"! Yummy, nonetheless! Will definitely make again, it is so easy and tasty. It serves more than 16 people, probably more like 20.

MY REVIEW
Reviewed Dec. 26, 2013

I made this salad for Christmas dinner and it was delicious. I used 1/2 c pecan chips and would add more the next time. Also made it a day ahead, placed into a clear glass bowl. It set-up well in the fridge overnight w/out having to freeze it. Used 1/2 tsp red food coloring, but would use more the next time as it turned out "pink"! Yummy, nonetheless! Will definitely make again, it is so easy and tasty. It serves more than 16, probably 20 people.

MY REVIEW
Reviewed Dec. 11, 2013

Best salad ever. I make this every year for the holidays, it's become a tradition. I have had my guests ask me to make it.

MY REVIEW
Reviewed Dec. 30, 2010

We love this recipe! We have served it for holidays for many years and it is a favorite. My kids affectionately call it "Purple Puff".

MY REVIEW
Reviewed Nov. 30, 2010

I did not freeze this because it was really good just as a salad. Everyone loved it!

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