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Ingredients
- Rest of Salad:
- Canberry Sauce for Salad
- 1 package cranberries
- 2 cups water
- Boil until cranberries pop open according to package directions.
- Run through a ricer
- Add 2 cups of sugar and let come to rolling boil; boil 4 to 10 minutes. Let jell and mix rest of salad mixture with it later.
- 1 (13 ounce) can crused pineapple
- 1 (3 ounce) packages lemon flavored gelatin
- 1 (7 ounce) bottle of ginger ale.
- Cranberry Sauce recipe above
- 1 (2 ounce) package cream cheese softened
- 1/2 cup copped pecans.
Preparation
Step 1
Drain pineapple reserving syrup. Add water to make 1 cup liquid. Heat to boil. Dissolve gelatin in hot liquid--Cool. Gently stir in ginger ale. Stir until partially set. Blend fruit. Fold in gelatin. Turn into a 9 x 9 x 2" dish. Chill until firm. Blend in cheese with Dream Whip. Spread over gelatin. Toast nuts in 1 tablespoon butter at 350 degrees for 10 minutes. Sprinkle over top of salad.