Cranberry Salad

An easy, sweet side dish that you can throw together in 5 minutes, this Cranberry Salad is perfect for the Thanksgiving table. It’s sweet and tart and tastes like the holidays!

Course Side Dish

Cuisine American

Prep Time 5

Freezing Time 20

Total Time 25

Servings servings

Calories 336kcal

Author Deborah Harroun

Ingredients

1 (14 oz) can can sweetened condensed milk
1/4 cup lemon juice
1 (14 oz) can whole berry cranberry sauce
1 (20 oz) can crushed pineapple drained
1/2 cup chopped nuts*
1 (8 oz) container frozen whipped topping thawed

Instructions

In a large bowl, stir together the sweetened condensed milk and lemon juice.
1 (14 oz) can can sweetened condensed milk, 1/4 cup lemon juice
Add in the cranberries, pineapple and nuts.
1 (14 oz) can whole berry cranberry sauce, 1 (20 oz) can crushed pineapple, 1/2 cup chopped nuts*
Fold in the whipped topping.
1 (8 oz) container frozen whipped topping
Freeze for 20 minutes before serving.

Video

Notes

*I like to use pecans, but any nuts work.

If making ahead, keep in the freezer and bring out 30 minutes before serving. If it has been in the freezer overnight, you may need longer than 30 minutes for it to be soft enough to scoop.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition