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Manuel’s Frozen Cranberry w/ Whipped Cream
14 ounces sweetened condensed milk
1/4 cup lemon juice
16 ounces whole cranberry sauce
20 ounces crushed pineapple drained
1 1/2 cups chopped pecans divided
16 ounces whipped topping thawed
In a large bowl, mix the condensed milk and the lemon juice. Stir in the cranberry sauce, pineapple and 1 cup of pecans.
Fold in 8 ounces of whipped topping. Spread the mixture into a 9×13 baking dish. Freeze for 2 hours or until firm.
Frost with the remaining whipped topping and sprinkle with remaining 1/2 cup pecans. Return to the freezer.
Remove the dessert 10 minutes before serving.