Frosted Cranberry Salad - cooking recipe

Ingredients

1 (13 1/2 oz.) can crushed pineapple
2 (3 oz.) pkg. lemon Jell-O
1 (7 oz.) bottle ginger ale
1 (16 oz.) can jellied cranberry sauce
1 c. miniature marshmallows
1 (2 oz.) pkg. dessert topping mix
1 (8 oz.) pkg. cream cheese, softened
1/2 c. chopped pecans
1 Tbsp. butter

Preparation

Drain pineapple, reserving syrup.
Add water to syrup to make 1 cup.
Bring to boil; dissolve gelatin in boiling water.
Let cool.
Gently stir in ginger ale.
Chill until partially set. Blend in pineapple, cranberry sauce and marshmallows.
Turn into a 2-quart glass dish and chill until firm.
Prepare topping mix according to package directions.
Blend in softened cream cheese and spread over gelatin.
Roast pecans in butter at 350\u00b0 for about 10 minutes.
Remove from oven.
Cool slightly, then sprinkle over topping.
Chill until serving time.
Cut and serve on lettuce leaf.
Makes 10 servings.