Festive Cranberry Salad Recipe
- 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
- 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.
1 each: 227 calories, 7g fat (4g saturated fat), 8mg cholesterol, 41mg sodium, 39g carbohydrate (30g sugars, 1g fiber), 3g protein.
Reviews for Festive Cranberry Salad
"Easy delicious omitted nuts because of allergy will definitely make again."
"Love this!! It reminds me of the old fashioned ambrosia my Mom made in years past, but with a new modern twist!! Definitely a keeper!!"
"I've been making this salad at Christmas and Thanksgiving for many years and everyone always enjoys it. At the request of my co-workers one year, I was asked to enter it for our branch into the city wide Bank Christmas party dessert contest. It took 1st Place, and it technically is a salad. THAT'S HOW GOOD IT IS! Give it a try!"
"I recall preparing this salad when my family was at our home for either Christmas OR Thanksgiving Day. If I remember correctly, it was quite some time back. I thought it came out nicely-my family honestly found other cranberry salads more to their taste! I didn't use any pecans in the salad! delowenstein"
"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."
"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."
"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."
"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"."
"I did not freeze this because it was really good just as a salad. Everyone loved it!"
"So easy and sooo good. Loved by adults and kids alike. This has been on our holiday table for years, now we make 2 or 3 for leftovers!"