Festive Cranberry Salad

This dish is easy to fix ahead and store frozen afterward. It accompanies any entrée and adds color to a food plate. It makes a generous amount and can be cut into larger or smaller pieces to suit the number of eaters, so I have never run out when serving it.

Recipe

• 1 14-ounce can sweetened condensed milk
• 3/4 cup lemon juice
• 1 20-ounce can crushed pineapple, drained
• 1 16-ounce can whole berry cranberry sauce
• 1/2 cup nuts (preferably pecans)
• 1 8-ounce container whipped topping

Mix all ingredients except whipped topping in a bowl. Fold in whipped topping. Pour in a 9-by-13-inch container and freeze. Remove from freezer about five minutes before serving. Makes 12 large servings.

Tips From Our Test Kitchen: Serve this sweet salad with colorful fresh fruit garnishes such as kiwi, mandarin oranges, cranberries, or strawberries.

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