AuthorRetroRuth
From Mr.s Lorry L Mudge, Better Homes & Gardens, November 1965
Tested Recipe!
[cooked-sharing]
1 13.5 oz canned crushed pineapple
2 small or 1 large package lemon-flavored gelatin
1 cup ginger ale
2 cups jellied cranberry sauce
1 tub of Cool Whip
8 oz cream cheese
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 the salad. Chill.
Yield: 9
CategoryCranberry, Gelatin, Season & Holiday, Thanksgiving
Ingredients
1 13.5 oz canned crushed pineapple
2 small or 1 large package lemon-flavored gelatin
1 cup ginger ale
2 cups jellied cranberry sauce
1 tub of Cool Whip
8 oz cream cheese
½ cup chopped pecans
