Frosted Cranberry Salad - cooking recipe

Ingredients

1 X 13 1/2 oz. can Crushed pineapple
1 x 3oz. pkg. Lemon gelatin
7 oz. Ginger ale
1 lb. can Jellied cranberry sauce
1 tub Cool Whip
1 x 8 oz. pkg. Cream cheese, softened
1/2 c. Chopped pecans

Preparation

Drain the pineapple and reserve syrup, make up to 1 c.
with water. Bring to a boil, dissolve the gelatin in the hot liquid and allow to cool. Gently stir in ginger ale, chill until partially set. Whip the cranberry sauce, stir in pineapple and fold in the gelatin. Turn into a mold and chill until firm. Blend together the Cool Whip and cream cheese, spread over the gelatin mold, sprinkle with pecans.