Recipe Baking: THANKSGIVING SALAD

  1 (14 oz.) can Eagle Brand milk
1/4 c. lemon juice
1 (16 oz.) can whole cranberry sauce
1 (20 oz.) can crushed pineapple,
drained
1/2 c. chopped pecans
1 (9 oz.) Cool Whip

Blend Eagle Brand and lemon juice. Stir in cranberry sauce, crushed pineapple, pecans and Cool Whip. Freeze mixture. Remove 10 minutes before serving. 

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