| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | Cookies | 9 | Servings |
INGREDIENTS
| 1 | cn | (13 oz) crushed pineapple |
| 2 | pk | (3 oz) lemon gelatin |
| 1 | Bottle (7 oz) ginger ale | |
| 1 | cn | (1 lb) jellied cranberry sauce |
| 1 | pk | (8 oz) cream cheese |
| 1 | pk | (2 oz) dessert topping mix |
| 1/2 | c | Chopped pecans |
| 1 | tb | Butter |
INSTRUCTIONS
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. ENJOY!! Recipe by: American Cooking Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Oct 21, 1997
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