Archive for October 17th, 2008

14 oz Sweetened condensed milk
¼ c. lemon juice
16 oz Whole-berry cranberry sauce
20 oz Crushed pineapple drained
2 c. Miniature marshmallows
½ c. Pecans
8 oz Frozen whipped topping, thawed

In a bowl, combine milk and lemon juice: mix well. Stir in the pineapple, cranberry sauce, marshmallows, and pecans. Fold in whipped topping. Spoon into a 13 x 9 x 2 inch baking dish. Freeze until firm. Four hours or overnight. Cut into squares. Yield: 12-16 servings.

Jill Bennett
Fly Creek Cider Mill Team Member

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