Directions
1In your 9 x 13 pan, put Eagle brand milk and the 1/4 cup lemon juice. Mix together very well.
2Add whole cranberry sauce and drained, crushed pineapple and blend together.
3Add thawed Cool Whip and fold throughout mixture. Mixture should be smooth and a lovely pink color with no lumps of Cool Whip.
4Please in freezer and fllow it to freeze until firm. Remove from freezer about 5 mins before serving. Cut into slices and serve.
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