Print Options:

Frosted Cranberry Squares

Yields1 Serving

Tested Recipe!

 1 13.5 oz canned crushed pineapple1 2/3 cups
 2 small or 1 large package lemon-flavored gelatin
 1 cup ginger ale
 2 cups jellied cranberry sauce1 pound can
 1 tub of Cool Whipor 2 oz. package of dessert topping mix
 8 oz 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 the salad. Chill.
Yield: 9