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