|1 can||(15.5-oz) crushed pineapple|
|1 pack||(6-oz) lemon gelatin|
|1||Bottle (7-oz) gingerale|
|1 can||(16-oz) jellied cranberry sauce|
|1 carton||(9-oz) Cool Whip|
|1 pack||(8-oz) cream cheese; softened|
|½ cup||Chopped pecans|
|1 tablespoon||Butter or oleo|
Drain pineapple, reserving juice. Add enough water to juice to make one cup; heat to boiling. Dissolve gelatin in hot liquid and cool. Gently stir in gingerale. Chill until partially set. Blend pineapple and cranberry sauce. Fold into gelatin mixture. Turn into 9x9x2 inch dish. Chill until firm. Whip cream cheese until softened; fold in Cool Whip. Spread over gelatin. Toast pecans in butter in 350 degree oven about 10 minutes.
Sprinkle over salad when ready to serve. Serves 10 or 12.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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