November 1, 2016
A twist on a classic jello salad, this recipe features cranberry sauce, pineapple and cream cheese. A sweet and refreshing addition to your holiday table.
1 13 1/2 oz can crushed pineapple
2 3oz packages lemon jello
1 cup Ginger ale
1 1/2 lb can jellied cranberry sauce
1 2oz package dream whip
1 8oz package cream cheese
1/2 cup pecans
1 tablespoon butter, melted
Preheat oven to 350 degrees
Drain pineapple - add water to make 1 cup. Boil and dissolve jello in this mixture. Stir in ginger ale. Blend pineapple with sauce and chill in 9 x 13" pan.
Toss pecans in butter and toast for 10 min.
Prepare dream whip as directed on package. Blend in softened cream cheese and gently spread this mixture atop jello. Sprinkle with nuts.
Chill & cut into squares.
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