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Ingredients
- 2 cans whole berry cranberry sauce or 2 cans regular type cranberry sauce (smooth)
- 16 ounces frozen whipped topping, thawed (light or regular)
- 3/4 cup chopped pecans
Method
- Spread canned cranberry in a 9 x 13 inch pan.
- Cover with whipped topping.
- Sprinkle with pecans.
- Freeze two hours or longer.
- Remove from freezer, 10 minutes before serving.
- Cut into squares and serve.
- Can refreeze for later use.