Frosted Cranberry Salad

• 1 (13 1/2 oz.) can crushed pineapple
• 2 (3 oz.) pkg. lemon Jell-O
• 1 (7 oz.) bottle ginger ale
• 1 (16 oz.) can jellied cranberry sauce
• 1 c. miniature marshmallows
• 1 (2 oz.) pkg. dessert topping mix
• 1 (8 oz.) pkg. cream cheese, softened
• 1/2 c. chopped pecans
• 1 Tbsp. butter

1. Drain pineapple, reserving syrup.
2. Add water to syrup to make 1 cup.
3. Bring to boil; dissolve gelatin in boiling water.
4. Let cool.
5. Gently stir in ginger ale.
6. Chill until partially set. Blend in pineapple, cranberry sauce and marshmallows.
7. Turn into a 2-quart glass dish and chill until firm.
8. Prepare topping mix according to package directions.
9. Blend in softened cream cheese and spread over gelatin.
10. Roast pecans in butter at 350u0b0 for about 10 minutes.
11. Remove from oven.
12. Cool slightly, then sprinkle over topping.
13. Chill until serving time.
14. Cut and serve on lettuce leaf.
15. Makes 10 servings.

pineapple, lemon jello, ginger ale, cranberry sauce, marshmallows, dessert topping mix, cream cheese, pecans, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=315700 (may not work)