Recipe: Frosty Cranberry Salad (with sweetened condensed milk, pineapple, marshmallows, and pecans)

FROSTY CRANBERRY SALAD

1 14 oz. can sweetened condensed milk
1 8 oz. package cream cheese, softened
1 20 oz. can crushed pineapple, drained, reserve juice
2 tbsps. lemon juice
1 16 oz. can whole cranberry sauce
2 cups miniature marshmallows
1 cup coarsly chopped pecans
1 pint (or 16 oz.) heavy (whipping) cream, whipped

In large bowl combine, milk, cream cheese, reserved pineapple juice, and lemon juice. Beat with electric mixer until smooth.

Stir in pineapple, cranberry sauce, marshmallows, and pecans. Fold in whipped cream. Pour into 9x13-inch pan. Cover and freeze until firm.

TO SERVE:
Let stand a few minutes at room temperature, cut into squares. Return leftovers to freezer.

Makes 15 to 18 servings