1 (16 oz.) can crushed pineapple, drained, save syrup
1 (6 oz.) pkg. cherry gelatin
1 c. hot water
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) can whole cranberry sauce
1/2 c. chopped pecans

Add water to pineapple syrup to equal 1 cup liquid. Dissolve gelatin with hot water stir in pineapple liquid. Cool. Blend cream cheese and pineapple, add cranberry sauce and pecans. Stir until blended, add to gelatin. Mix well, pour into oiled salad mold. Refrigerate until firm. Yield 12 servings.