PECAN CRANBERRY ICE CREAM

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1 cup toasted pecan pieces
1 cup (14 ounces) sweetened condensed milk
1/4 cup lemon juice
1 20-ounce can crushed pineapple
1 16-ounce can whole berry cranberry sauce
1 16-ounce carton whipped cream

In a bowl combine milk and lemon juice, pineapple, cranberries and pecans. Fold in whipped cream. Spoon into a 13x9 inch pan. Freeze until firm. Cut into squares. Serves 12 to 16.