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Festive Cranberry Salad

 Festive Cranberry Salad
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
12-16 ServingsPrep: 10 min. + freezing


  • 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


  • 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.
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.