Yield: 8 Servings
Measure | Ingredient |
---|---|
1 can | (13.5-oz) crushed pineapple |
2 packs | (3-oz) lemon Jello |
1 \N | 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 |
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, .