1 lg. can crushed pineapple
2 boxes strawberry Jello
1 (16 oz.) cranberry sauce
1 box vanilla instant pudding
1 pt. heavy whipping cream
1/2 c. milk
1 sm. cream cheese
1/2 c. pecans

Drain juice from large can crushed pineapple. Add enough water to make one cup. Bring to boil. Remove from heat and add two boxes of strawberry Jello. Dissolve and add 3/4 cup cold water. Let set until syrup. Add pineapple and cranberry sauce. Pour into sheet cake pan until set.

Mix 1 (small) vanilla instant pudding, 1 pint heavy whipping cream, 1/2 cup milk and 1 small cream cheese. Whip until stands in peaks.

Top with 1/2 cup pecans that have been crushed and browned in 3 tablespoons butter in shallow pan in 350 degree oven for 10-15 minutes. Chill until ready to serve.