SALAD:

2 (16 oz.) cans whole cranberry sauce
2 c. water
1 (6 oz.) pkg. cherry or raspberry Jello
1 (20 oz.) can crushed pineapple
1 c. chopped pecans

TOPPING:

1 (8 oz.) pkg. cream cheese, crumbled
1 (6 1/4 oz.) pkg. miniature marshmallows
1 pt. whipping cream

SALAD: In saucepan, combine cranberry sauce and water, boiling until sauce is dissolved. Add gelatin, pineapple and nuts. Chill in 9x13 inch pan for 15 hours.

TOPPING: Place in a large mixing bowl in layers crumbled cream cheese, marshmallows and whipping cream. Chill for 15 hours. When ready to serve, whip the topping mixture and spread on top of salad. Yield: 16 servings.