1 (6 oz.) pkg. raspberry or cherry gelatin
1 c. boiling water
1 (20 oz.) can crushed, drained pineapple
1 1/2 tbsp. lemon juice
1 (14 oz.) jar cranberry-orange relish
1 c. diced apples
1/2 to 3/4 c. broken pecans
1/2 to 1 c. chopped celery
2 (3 oz.) pkg. cream cheese
1/4 c. milk
2 tbsp. mayonnaise or salad dressing

Dissolve gelatin in boiling water. Take liquid from canned pineapple and add enough water to make 1 cup and add to gelatin. Add pineapple to gelatin and lemon juice. Chill until slightly thickened. Fold in relish, apple, pecans, and celery. Chill 24 hours.

Beat together cream cheese, milk, and mayonnaise and spread on gelatin salad. Serves 10-12.