Cranberry Gelatin Squares

• 2 cans (8 ounces each) crushed pineapple
• 2 packages (3 ounces each) strawberry gelatin
• 3/4 cup cold water
• 1 can (14 ounces) jellied cranberry sauce
• 1/3 cup chopped pecans
• 1 tablespoon butter
• 1/2 cup cold whole milk
• 1/2 cup heavy whipping cream
• 1 package (3.4 ounces) instant vanilla pudding mix
• 3 ounces cream cheese, softened

1. Preheat oven to 350u0b0 . Drain pineapple, reserving juice in a 1-cup measuring cup. Add enough water to measure 1 cup. Set pineapple aside.
2. In a small saucepan over medium heat, bring pineapple juice mixture to a boil. Remove from the heat; stir in gelatin until dissolved. Stir in cold water; transfer to a bowl. Cover and refrigerate until partially set.
3. In a small bowl, combine cranberry sauce and reserved pineapple; stir into gelatin mixture. Pour into a 9-in. square dish; cover and refrigerate until firm.
4. Place pecans and butter in a shallow baking pan. Bake 8 minutes or until golden brown, stirring occasionally; cool.
5. In a small bowl, whisk milk, cream and pudding mix 2 minutes. In another small bowl, beat cream cheese until smooth. Add pudding mixture; beat on low speed just until combined. Spread over gelatin. Sprinkle with toasted pecans. Chill until firm.

pineapple, strawberry gelatin, cold water, cranberry sauce, pecans, butter, milk, heavy whipping cream, cream cheese

Taken from www.tasteofhome.com/recipes/cranberry-gelatin-squares/ (may not work)