Title: Congealed cranberry salad
 Categories: Salad
      Yield: 10 Servings
 
      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
 
  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 Glen's MM Recipe