Frosted Cranberry Salad

• 1 (13 1/2 oz.) can crushed pineapple
• 2 (3 oz.) pkg. lemon flavored jello
• 1 (7 oz.) bottle ginger ale
• 1 (1 lb.) can cranberry sauce
• 1 (2 oz.) pkg. dessert topping mix
• 1 (8 oz.) cream cheese
• 1/2 c. chopped pecans
• 1 Tbsp. butter

1. Drain pineapple, save juice; add enough water to make 1 cup. Heat to boiling and dissolve gelatin; cool.
2. Gently stir in ginger ale.
3. Chill until partially set.
4. Blend pineapple and cranberry sauce, then fold into gelatin.
5. Turn into a 9 x 9-inch pan.
6. Chill until firm.
7. Prepare topping as per package directions.
8. Blend in cream cheese; spread over gelatin.
9. Toast nuts in butter in a 350u0b0 oven for 10 minutes.
10. Sprinkle on top of topping.
11. Chill well before serving.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=932226 (may not work)