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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. |
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