| Congealed Cranberry Salad
Categories: Lemon, Ginger, Butter, Cream, Apple, Cheese, Cranberry, Cream Cheese, Salads
one 15.5 ounce can of crushed pineapple
one 6 ounce package of lemon gelatin
one 7 ounce bottle of ginger ale
one 16 ounce can of jellied cranberry
1 ct (9-oz) of Cool Whip
one 8 ounce package of cream cheese;
1/2 cup of chopped pecans
1 tablespoons of butter or oleo |
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Drain pineapple, reserving juice. Add enough water to juice to make one cup; heat to boiling. Dissolve gelatin in hot liquid and cool. Gently stir in ginger ale. Chill until partially set. Blend pineapple and cranberry sauce. Fold into gelatin mixture. Turn into 9x9x2 inch dish. Chill until firm. Whip cream cheese until softened; fold in Cool Whip. Spread over gelatin. Toast pecans in butter in 350ºF. oven about 10 minutes. Sprinkle over salad when ready to serve. Serves 10 or 12. From <A Taste of Louisiana>. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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