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.
Fold in whipped topping.
Spoon into a 9×13 baking dish. Freeze until firm (4 hours or overnight). Cut into squares to serve.
Serving Size 1
Amount Per Serving Calories 60Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 1mgSodium 7mgCarbohydrates 11gFiber 0gSugar 9gProtein 1g
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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