Frosted Cranberry Salad

• 1 can (20 oz.) crushed pineapple, drained, reserving liquid
• 1 pkg. (6 oz.) lemon-flavored gelatin
• 1 can (16 oz.) whole berry cranberry sauce
• 1 c. ginger ale
• 1 c. chopped celery
• 1 pkg. (8 oz.) light cream cheese, softened
• 1 carton (8 oz.) frozen whipped topping, thawed
• 1/2 c. chopped pecans

1. Add water to reserved pineapple liquid to measure 2 cups; bring to a boil in saucepan over medium flame.
2. Turn off flame.
3. Add gelatin; stir until dissolved.
4. Blend in cranberry sauce; add ginger ale.
5. Chill to consistency of unbeaten egg white; fold in pineapple and celery.
6. Pour into greased 13 x 9 x 2-inch dish. Cover; chill until firm.
7. Whip cream cheese until light and fluffy; fold in whipped topping.
8. Frost salad with cream cheese mixture; sprinkle with pecans.
9. Cover and chill.

pineapple, lemonflavored gelatin, cranberry sauce, ginger ale, celery, light cream cheese, frozen whipped topping, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1021746 (may not work)