Grape Salad - cooking recipe

Ingredients

3 oz. pkg. raspberry Jell-O
1 c. hot water
1 small can frozen grape juice (do not dilute)
1 can pineapple, drained (crushed)
1/2 c. chopped pecans
6 oz. pineapple cream cheese
6 oz. Cool Whip
nutmeats

Preparation

In a 9 x 5-inch dish, dissolve the raspberry Jell-O in the hot water; add the grape juice.
Add the pineapple and chopped pecans. Chill until set.
Combine the cream cheese and Cool Whip and spread over Jell-O mixture.
Sprinkle nuts over top and chill.