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

Whenever God pardons sin, He subdues it. Micah 7:19. Then is the condemning power of sin taken away, when the commanding power of it is taken away. If a malefactor be in prison, how shall he know that his prince hath pardoned him? If a jailer come and knock off his chains and fetters, and lets him out of prison, then he may know he is pardoned; so, how shall we know God hath pardoned us? If the fetters of sin be broken off, and we walk at liberty in the ways of God, this is a blessed sign we are pardoned.

Thomas Watson

CATEGORY	CUISINE	TAG	YIELD
Dairy		Salad	10	Servings

INGREDIENTS

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

INSTRUCTIONS

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 <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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