14 ounce can of Eagle Brand milk
¼ cup of lemon juice
16 ounce can of whole berry cranberry sauce
20 ounce can of crushed pineapple, well drained
½ cup of chopped pecans
12 ounce carton of Cool Whip, thawed
Mix all ingredients with an electric mixer, until well blended. Pour into a 9X13 inch Pyrex dish and freeze. Serve while still frozen by cutting into squares.For a summer treat, it could be poured into 2 graham cracker crumb pie crusts before freezing, to use as a dessert, rather than a salad.