Frosted Cranberry Squares
Serves: 9
  • 1-13.5 oz can (1⅔ cups) crushed pineapple
  • 2 small (3 oz) or 1 large (6 oz) package of lemon-flavored gelatin
  • 1-7 oz bottle (about 1 cup) ginger ale
  • 1-1lb can (2 cups) jellied cranberry sauce
  • 1-2 oz package dessert topping mix (*Ruth Notes: Use 1 envelope Dream Whip or one tub of Cool Whip)
  • 1 8oz package of cream cheese, softened
  • ½ cup chopped pecans
  1. Drain pineapple, reserving syrup. Add water to syrup to make 1 cup; heat until mixture is boiling. Dissolve gelatin in hot liquid; cool. Gently stir in ginger ale; chill until partially set.
  2. Meanwhile, blend drained pineapple and cranberry sauce; fold into gelatin mixture. Turn into 9x9x2 inch dish (*Ruth Notes: I used an 11x7 dish); chill till firm.
  3. Prepare dessert topping according to package directions. Fold in cream cheese; spread over set gelatin.
  4. Toast pecans in 1 T of butter or margarine in moderate oven (350 degrees) about 10 mins; sprinkle over top of salad. Chill.
Recipe by The Mid-Century Menu at