Frozen Cranberry Dessert

Frozen Cranberry Salad

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.


  • 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 of your display refrigerator for a couple of hours until it's frozen.  Scoop it out and serve it up.