Dessert / Jello: Festive Cranberry Salad

From Shelly Carey

Ingredients
14 oz can sweetened condensed milk
¼ cup lemon juice
20 oz crushed pineapple, well-drained
16 oz whole-berry cranberry sauce
2 cups miniature marshmallows
½ cup chopped pecans
Red food coloring, optional
8 oz. Cool Whip, thawed

Directions
In a bowl, combine milk and lemon juice; mix well. Stir in pineapple, cranberry sauce, marshmallows, pecans and food coloring. Fold in Cool Whip. Spoon into a 13 x 9 x 2-inch baking dish. Freeze until firm (4 hours). Cut into squares. Serve frozen or cold.

Note: This would also be great with a graham cracker crust on the bottom.