Yield: 18 Servings
|1 can||Whole-berry cranberry sauce|
|1 can||(15-oz) crushed pineapple; drained (up to)|
|1 cup||Pecans (up to)|
|9 ounces||Cool Whip or whipped cream|
Mix all ingredients and pour into muffin tin liners. Freeze. Makes 18-19.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .