1 (13 1/2 oz.) can crushed pineapple
Water
2 (3 oz.) pkg. strawberry gelatin
3/4 c. cold water
1 (16 oz.) can jellied cranberry sauce
1/3 c. chopped pecans
1 tbsp. butter

TOPPING:

1 (3 oz.) pkg. vanilla instant pudding mix
1/2 c. heavy cream
3/4 c. cold milk
1 (3 oz.) pkg. cream cheese, room temperature

Drain pineapple juice into measuring cup; reserve pineapple. Add water to juice to make 1 cup. Bring to a boil. While liquid is boiling, remove from heat and stir in gelatin until dissolved. Add cold water and chill until it is like unbeaten egg whites. In medium-sized bowl, combine drained pineapple and cranberry sauce; stir into gelatin mixture. Pour into a 9 inch square cake pan. Chill until firm.

Creamy Topping: Place pudding mix in small, deep bowl and prepare as directed on package, using 1 1/4 cups of liquid. (1/2 cup heavy cream and 3/4 cup milk). When mixed, add cream cheese and blend well.

Meanwhile, heat oven to 350 degrees. Place pecans and butter in shallow pan and bake for about 8 minutes, stirring occasionally until pecans are toasted. Cool nuts. When gelatin mixture is firm, spread creamy topping over top. Sprinkle pecans over topping. Chill 2-3 hours until firm. Using wet knife, cut salad into 9 squares. Decorate with salad greens.