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Festive Cranberry Salad is so pretty and easy to make. This is a great salad to serve on special occasions like Easter, Thanksgiving, and Christmas. I like that it can be made the night before. I”m all about doing everything I can ahead of time when it comes to entertaining.

Of course, you don’t have to wait until a special occasion to serve Festive Cranberry Salad. It’s a great addition to any meal. It’s light pink in color – hard to photograph, but delicious to eat.

I love that this salad is not overly sweet and pairs perfectly with the ham I always prepare on Easter Sunday. You do need to store leftovers in the freezer since this is a frozen salad.

Congealed salads have been a thing in the south for as long as I can remember. No potluck is complete without some type of congealed salad.

Festive Cranberry Salad

To make Cranberry Salad, combine sweetened condensed milk and lemon juice. Mix well. Stir in crushed pineapple, whole berry cranberry sauce, mini marshmallows, and chopped pecans.

Mix well.

Fold in whipped topping.

Spoon into a 9×13 baking dish. Freeze until firm (4 hours or overnight). Cut into squares to serve.

This Festive Cranberry Salad will definitely be the star of my Easter menu. It’s light pink and it tastes amazing. My family members rave about it every time I serve it. Some of them said it was as good as ice cream. So, there you go.

P.S. Even the family members who don’t like cranberry sauce, love this Cranberry Salad. Remember to store leftovers in the freezer.

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