Yield: 8 Servings
|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|
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, .