Congealed Cranberry Salad

10 Servings

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Congealed Cranberry Salad Ingredients

1 cn (15.5-oz) crushed pineapple	1 ct (9-oz) Cool Whip
1 pk (6-oz) lemon gelatin	1 pk (8-oz) cream cheese;
1 Bottle (7-oz) gingerale	1/2 c Chopped pecans
1 cn (16-oz) jellied cranberry	1 tb Butter or oleo

Instructions for Congealed Cranberry Salad

Drain pineapple, reserving juice. Add enough water to juice to make one cup; heat to boiling. Dissolve gelatin in hot liquid and cool. Gently stir in gingerale. Chill until partially set. Blend pineapple and cranberry sauce. Fold into gelatin mixture. Turn into 9x9x2 inch dish. Chill until firm. Whip cream cheese until softened; fold in Cool Whip. Spread over gelatin. Toast pecans in butter in 350 degree oven about 10 minutes. Sprinkle over salad when ready to serve. Serves 10 or 12. From . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: CranberryCuisine: Uncategorized