Festive Cranberry Salad

1 can (14 ounces) sweetened condensed milk
1/4 cup lemon juice
1 can (20 ounces) crushed pineapple, drained
1 can (16 ounces) whole-berry cranberry sauce
2 cups miniature marshmallows
1/2 cup chopped pecans
Red food coloring, optional
1 carton (8 ounces) frozen whipped topping, thawed

In a bowl, combine milk and lemon juice; mix well. Stir in the pineapple, cranberry sauce, marshmallows, pecans and food
coloring if desired. Fold in whipped topping. Spoon into a 13-by-9-by-2-inch baking dish. Freeze until firm, 4 hours or overnight. Cut into squares.

Yield: 12-16 servings.