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Ingredients
- Recipe By : Joanne Stratton
- Serving Size : 1 Preparation Time :0:00
- Categories : Salads
- Amount Measure Ingredient -- Preparation Method
- 1 can crushed pineapple -- (13 1/2 oz.)
- 2 small pkg. lemon jello -- (or 1 big)
- 1 7 oz. bottl ginger ale
- 1 can jellied cranberry sauce -- (1 pound)
- 1 2 oz. pkg. dream whip
- 1 8 oz. softened cream cheese
- 1/2 cup chopped pecans
Preparation
Step 1
Drain pineapple and save syrup. Add enough water to make 1 cup. Heat till boils, dissolve jello, cool. Gently stir in ginger ale. Chill until partially set. Blend drained pineapple and cranberry sauce. Fold into jello, turn into 9 x 9 x 2 square pan. Chill til firm. Prepare dream whip and fold in cream cheese. Spread on top of gelled cranberry mixture. Top with pecans that have been toasted with 1 tablespoon butter in a 350 oven for 10 minutes.
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