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FROSTED CRANBERRY SALAD 
1 (13 1/2 oz.) can crushed pineapple (1 2/3 c.)
2 (3 oz.) pkg. lemon Jello
1 (8 oz.) bottle ginger ale
1 lb. can cranberry sauce
1 (2 oz.) pkg. dessert topping mix
1 (8 oz.) pkg. softened cream cheese
1/2 c. chopped pecans

Drain pineapple, reserve syrup. Add water to the syrup and make 1 cup liquid. Heat this to boiling. Dissolve gelatin in this hot liquid. Cool gently, stir in 1 cup ginger ale. Chill until almost set. Add drained pineapple and cranberry sauce. Fold this into gelatin mixture. Put in 9x9 inch pan. Chill until firm.

Mix dessert topping, then fold in cream cheese. Spread this over gelatin. Toss pecans in white topping.

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