Frosted cranberry holiday salad

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.


From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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