Some serve this great Southern recipe with a nice bed of romaine lettuce as a salad, or some go with it as a side dessert. It’s zesty and refreshing and clears the palate nicely between courses or to finish the meal.
Frozen cranberry salad/dessert
1 14-ounce can Eagle Brand sweetened condensed milk
1/4 cup lemon juice
1 20-ounce can crushed pineapple, drained
1 14-ounce can whole cranberry sauce
1 8-ounce container of Cool Whip
Mix the ingredients thoroughly. Freeze in cupcake papers, use a tin. Ready to eat in about four hours. Yields about 18 servings.