FROSTED CRANBERRY SALAD 
1 (13 1/2 oz.) can crushed pineapple
2 (3 oz.) pkgs. lemon Jello
1 (7 oz.) bottle Ginger Ale
1 (1 lb.) can (2 c.) jellied cranberry sauce
1 (8 oz.) pkg. whipped topping
1 (8 oz.) pkg. cream cheese, softened
1/2 c. chopped pecans

Drain pineapple, reserve syrup; add water to make 1 cup; heat to boil. Dissolve Jello in hot liquid; cool. Gently stir in Ginger Ale. Chill until partially set. Blend pineapple and cranberry sauce; fold into Jello. Pour into 9 x 9 x 2 inch pan. Chill until firm.

Blend whipped topping and cream cheese, spread over chilled-firm Jello. Toast pecans in 1 tablespoon butter at 350 degrees for 10 minutes, sprinkle on top. Chill.

This may be molded and put topping in center of mold. Serves 9.

recipe reviews
Frosted Cranberry Salad
   #124186
 Nancy Gibbs (Wisconsin) says:
I made this today for a luncheon salad. It worked out very well and all enjoyed. You could taste the pineapple and cranberry sauce but don't feel the ginger ale added any value to it. Also, you need to use a mixer when adding the cranberry sauce to make sure their arn't any lumps. Also, for the cream cheese and whipped cream. Would be a good xmas salad with lime jello. Actually, any combination of jello and fruit would work.

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