Frosted cranberry holiday salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (13.5-oz) crushed pineapple |
| 2 | packs | (3-oz) lemon Jello |
| 1 | Bottle (7-oz) ginger ale | |
| 1 | can | (1-lb) jellied cranberry sauce |
| 1 | pack | (2-oz) dessert topping |
| 1 | pack | (8-oz) cream cheese; softened |
| ½ | cup | Chopped pecans |
| 1 | tablespoon | Butter |
Directions
Drain pineapple, reserving juice. Add enough water to juice to make 1 cup.
Heat juice to boiling. Dissolve jello in hot liquid & cool. Gently stir in ginger ale. Chill until partly set. Blend cranberry sauce & pineapple into jello. Turn into a 9x9x2-inch dish. Chill until firm. Prepare whipped topping according to package directions. Blend in cream cheese. Spread mixture over jello. Toast nuts in 1 Tbs butter at 350 degrees for 10 minutes. Sprinkle on top of salad & chill until serving time.
MRS JERRY W (GAYLE) FELDER
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .