1 (6 oz.) pkg. cherry gelatin
2 c. boiling water
2 lg. apples, peeled & grated
1 1/2 c. chopped pecans or pecan pieces
2 c. cooked or 1 (16 oz.) can whole cranberry sauce
Cream Cheese Topping
Additional pecans

CREAM CHEESE TOPPING:

1 (8 oz.) pkg. cream cheese, softened
1/2 c. powdered sugar
1 (1 lb. 4 oz.) can crushed pineapple, drained
2 c. frozen whipped topping
1 tsp. vanilla

Dissolve gelatin in water. Cool slightly. Add apples, pecans and cranberry sauce. Pour into 9 x 13 inch glass baking dish; refrigerate until firm.

TOPPING: Blend cream cheese and powdered sugar until smooth. Mix in pineapple. Stir vanilla into whipped topping. Gradually add to cream cheese mixture. Spoon topping over gelatin, spreading evenly. Sprinkle with additional chopped pecans. Cover and chill overnight. Serves 12.