| Frosted Cranberry Salad
one 13 1/2 ounce can of crushed pineapple
two 3 ounce packages of lemon flavored gelatin
one 7 ounce bottle of ginger ale
1 lb. can (2 cups) jellied cranberry sauce
one 2 ounce package of dessert topping mix
one 8 ounce package of softened cream cheese
1/2 cup of chopped pecans
Drain pineapple, reserving syrup; add water to make 1 cup; heat to boil. Dissolve gelatin in hot liquid; cool. Gently stir in ginger ale. Chill until partially set. Blend pineapple and cranberry sauce; fold in gelatin. Turn into 9 x 9 x 2 inch dish and chill until firm. Prepare topping according to package. Blend in cheese; spread over gelatin. Toast nuts in 1 tablespoon butter at 350ºF. for 10 minutes. Sprinkle atop and chill.
|
|
|
