The first time we tried this dessert was at a pot luck holiday party. The best thing about pot lucks is there's always something new to try. For the adventurous types, this is a lot of fun. For picky eaters, it's spells an evening of loading up on chips. For those with highly trained taste buds, they get to play food critic to a buffet line. See? Pot lucks are GREAT!
There's nothing weird about this dessert. It's yummy all through out. It feels like you're eating cranberry ice cream. I wouldn't limit this to holiday fare only. It's good any day, hot or cold. I took the extra time to make more whipped cream to pipe on top for more festive fun.
HERE'S ALL YOU NEED
- 1 (7oz) can Eagle Brand milk
- 2 tablespoons fresh lemon juice
- 1 can whole berry cranberry sauce
- 1 (10oz) can crushed pineapple, drained
- 1/2 cup pecans, roughly chopped
- 1 pint heavy whipping cream, keep cold
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
In a large bowl, mix together first five ingredients, set aside.
In a medium bowl, with an electric mixer, whip cream, sugar and vanilla on high speed until soft peaks form.
Fold in 1 1/2 cups of whipped cream into cranberry mixture. Reserve remaining whipped cream for piping the top of dessert. Spread the cranberry mixture into a casserole dish and put it up in the freezer for a couple of hours until it's frozen. Scoop it out and serve it up.
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