1 can whole cranberry sauce
2 Tablespoons lemon juice
1 cup whipping cream, whipped or 1 8 oz container Cool Whip
1 teaspoon vanilla
3/4 cup pecans, chopped
Mix cranberry sauce and lemon juice. Place in 8 inch square pan and partially freeze. Whip cream and add vanilla and pecans. Spread over cranberries and freeze solid. Serves 8 to 10.
When I was growing up this was a standard on our table every Thanksgiving and Christmas. I didn't realize how easy this recipe was to make.
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