Cranberry Christmas Mold

• 1 can (13 1/2 oz.) crushed pineapple
• water
• 2 pkg. (3 oz. each) strawberry gelatin
• 3/4 c. cold water
• 1 can (16 oz.) jellied cranberry sauce
• 1/3 c. coarsely chopped pecans
• 1 Tbsp. butter or margarine

1. Drain pineapple juice into measuring cup; reserve pineapple.
2. Add water to juice to make 1 cup.
3. Bring to a boil in saucepan over moderate heat.
4. When boiling, remove from heat, stir in gelatin and stir until dissolved.
5. Add cold water; chill until mixture is consistency of unbeaten egg whites.
6. In medium bowl combine drained pineapple and cranberry sauce; when well mixed stir into gelatin mixture.
7. Pour into 9 inch square pan.
8. Cover and chill until firm. Meanwhile, heat oven to 350u0b0.
9. Place pecans and butter in a shallow pan and bake about 8 minutes, stirring occasionally, until pecans are toasted.
10. Cool nuts.
11. When gelatin mixture is firm, spread Creamy Cheese Topping over the top.
12. Sprinkle pecans over frosting.
13. Chill 3 to 4 hours until frosting is firm.
14. Using wet knife, cut salad into 9 squares.
15. With small pancake turner lift squares onto a serving plate.
16. Chill until serving time.
17. Decorate with salad greens if desired.
18. Makes 9 servings.

pineapple, water, strawberry gelatin, cold water, cranberry sauce, pecans, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=19937 (may not work)