Cranberry Delight

Chef Suz's Note:

Can be served frozen or not, as either a salad or dessert. My cousin prepared this for me from a recipe she found, but hers used miniature marshmallows instead of cottage cheese. I like things less sweet, and more nourishing, so made the substitution. You can use different nuts than pecans - walnuts and hazelnuts are just as good (well, almost) in the recipe. I prefer it not quite frozen, but others like it best frozen.

• Total Time: 2 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 12

• 1 (14 ounce) can sweetened condensed milk
• 3 tablespoons lemon juice
• 1 (20 ounce) can crushed pineapple (well drained)
• 1 (16 ounce) can whole berry cranberry sauce
• ¾ cup pecans (coarsely chopped)
• ¾ cup shredded coconut
• 1 (16 ounce) carton cottage cheese
• 1 (8 ounce) container Cool Whip

Directions:

1. Whisk together condensed milk and lemon juice.
2. Stir in pineapple, cranberry sauce, pecans, cottage cheese and coconut. When well mixed, fold in Cool Whip.
3. Spread in 9"x13" baking dish or cake pan. Put in freezer for at least two hours. Cut into squares for serving.