Pineapple Cranberry Jello Salad

• 1 15-oz. can crushed pineapple
• 1 6-oz. lemon Jello
• 7/8 c. (7 oz.) ginger ale (pour slowly to be accurate)
• Jello cranberry sauce (NOT whole) lb. size
• 1 pkg. Dream Whip
• 1 doz. cream cheese, softened
• 1/2 c. chopped pecans
• 1 Tbsp. butter

1. Drain pineapple (reserve juice and add water to make 1 c. liquid).
2. Heat juice to a boil.
3. Dissolve Jello in hot liquid. Cool gently, stir in ginger ale.
4. Chill until partially set (about 30 minutes); keep checking.
5. Blend pineapple and cranberry sauce together.
6. Mix well.
7. Fold into Jello mixture.
8. Put into serving dish 9 x 9 x 2-inch or a pretty bowl.
9. Chill until firm.
10. Prepare Dream Whip according to package, then with mixer beat cream cheese until smooth.
11. Blend cream cheese and Dream Whip together.
12. Mix very well.
13. Spread over Jello.
14. Refrigerate.
15. Toast pecan in 1 Tbsp. butter at 350 degrees for 10 minutes.
16. Let cool and then spread on top of salad.

pineapple, lemon jello, ginger ale, cranberry sauce, dream whip, cream cheese, pecans, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=34746 (may not work)