Yield: 9 Servings
|1 can||(13 oz) crushed pineapple|
|2 packs||(3 oz) lemon gelatin|
|1 \N||Bottle (7 oz) ginger ale|
|1 can||(1 lb) jellied cranberry sauce|
|1 pack||(8 oz) cream cheese|
|1 pack||(2 oz) dessert topping mix|
|½ cup||Chopped pecans|
Drain pineapple, reserving syrup. Add enough water to pineapple syrup to make 1 cup liquid. Bring liquid to a boil; stir in gelatin until dissolved.
Cool to room temperature. Add ginger ale; chill until thickened. Crush cranberry sauce with fork; add pineapple. Stir mixture into gelatin; turn into 9 inch square pan. Chill until firm. Soften cream cheese prepare dessert topping mix according to package directions; beat in cream cheese.
Spread over gelatin. Spread pecans in shallow pan; add butter. Bake at 350° for 10 minutes or until pecans are lightly toasted. Sprinkle pecans over cream cheese mixture. Chill dessert until ready to serve. cut into 9 squares.
Recipe by: American Cooking
Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Oct 21, 1997