I found this recipe two years ago, and it is very fast and easy to make. This is one of those recipes where you can almost consider it as a dessert, as it is sweet and pleasing to your tummy. I just made this recipe for my office potluck this Thanksgiving, and you can make it ahead and freeze it too! Thank you Deborah for sharing this recipe.
I only needed a can of crushed pineapple, a can whole berry cranberry sauce, a can of sweetened condensed milk, lemon juice, whipped cream, and chopped pecans. I remember having a question mark on top of my head when I read the recipe to write down the ingredients. Whole berry cranberry sauce? Do they make those? I thought they only make canned jelly cranberry sauce? See what happens when you didn’t grow up in a normal American household?
First I dumped the condensed milk into a medium sized mixing bowl.
Then I added the lemon juice.
Mixed them up…
Then cranberry sauce and crushed pineapple went into the bowl.
Added the pecans…
Mixed them up again…
Until they were all incorporated.
Added the whipped cream…
Until everything was mixed and fluffy.
For this blog’s purposes, I put it in a small bowl and dressed it up with a few fresh cranberries for garnish. In the real world, the whole bowl went into the freezer and ready to be brought to the office. So, if you have a pot luck to attend to and don’t have much time to prepare for anything – this recipe is sure a quick one to make. Thanks again for sharing the recipe Deborah!
Print recipe here:
Recipe courtesy Taste and Tell Blog
1 – 14 oz canned sweetened condensed milk
1 – 20 oz canned crushed pineapple, drained
1 – 14 oz canned whole berry cranberry sauce
¼ cup of lemon juice
½ cup of chopped pecan
In a medium size mixing bowl, mix lemon juice and condensed milk.
Add drained crushed pineapple, whole cranberry sauce and chopped pecan. Mix well.
Fold in whipped cream.
Freeze 20 minutes prior serving.
If this salad is made ahead, take out from the freezer 30 minutes prior serving.