Frosted Cranberry Gelatin Salad

• 1 can (8 ounces) crushed pineapple
• 2 packages (3 ounces each) lemon gelatin
• 1 cup ginger ale, chilled
• 1 can (14 ounces) jellied cranberry sauce
• 1/2 cup chopped peeled tart apple
• 1/2 cup chopped celery
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup sugar
• 1 envelope whipped topping mix (Dream Whip)
• 1/2 cup chopped pecans, toasted

1. Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. Pour into a small saucepan; bring to a boil. Carefully pour into a large bowl; stir in gelatin until dissolved. Add ginger ale. Refrigerate until syrupy, about 45 minutes.
2. Combine the cranberry sauce, apple, celery and reserved pineapple; fold into gelatin mixture. Transfer to a 9-in. square dish. Refrigerate until firm.
3. In a small bowl, beat cream cheese and sugar until fluffy. Prepare whipped topping mix according to package directions; fork into cream cheese mixture. Spread over gelatin. Sprinkle with pecans.

pineapple, lemon gelatin, ginger ale, cranberry sauce, apple, celery, cream cheese, sugar, pecans

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