Festive Cranberry Salad

Source: Cooks Recipes

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

In a bowl, combine condensed milk and lemon juice; mix well. 

Stir in pineapple, cranberry sauce, marshmallows, pecans and food coloring, if desired. Fold in whipped topping.

Spoon into a 13 x 9 x 2-inch baking dish. Freeze until firm, four hours or overnight. 
Cut into squares to serve. 
Makes 12 to 16 servings.