| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Salad | 8 | Servings | |
INGREDIENTS
| 1 | cn | (13.5-oz) crushed pineapple |
| 2 | pk | (3-oz) lemon Jello |
| 1 | Bottle (7-oz) ginger ale | |
| 1 | cn | (1-lb) jellied cranberry sauce |
| 1 | pk | (2-oz) dessert topping |
| 1 | pk | (8-oz) cream cheese; softened |
| 1/2 | c | Chopped pecans |
| 1 | tb | Butter |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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