1 (6 oz.) pkg. cherry gelatin
2 c. boiling water
2 lg. apples, peeled and 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

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

Spoon Cream cheese topping over top, spreading evenly. Sprinkle with additional pecans about 1/4 cup chopped or garnish with pecan halves, if desired. Cover and chill overnight until set. Makes about 12 servings.

CREAM CHEESE TOPPING:

1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 (1 lb. 4 oz.) can crushed pineapple, drained
1 (1.4 oz.) envelope whipped topping mix
1/2 c. cold milk
1 tsp. vanilla

Blend cream cheese and 1/2 cup powdered sugar until smooth. Mix in crushed pineapple. Whip topping mix with cold milk until stiff. Stir in remaining powdered sugar and vanilla. Gradually add to cream cheese mixture.

NOTE: instead of using reconstituted whipped topping mix, 2 cups of frozen whipped topping (omit sugar, not vanilla) may be used.