Frosted Cranberry Salad - cooking recipe

Ingredients

1 can (20 oz.) crushed pineapple, drained, reserving liquid
1 pkg. (6 oz.) lemon-flavored gelatin
1 can (16 oz.) whole berry cranberry sauce
1 c. ginger ale
1 c. chopped celery
1 pkg. (8 oz.) light cream cheese, softened
1 carton (8 oz.) frozen whipped topping, thawed
1/2 c. chopped pecans

Preparation

Add water to reserved pineapple liquid to measure 2 cups; bring to a boil in saucepan over medium flame.
Turn off flame.
Add gelatin; stir until dissolved.
Blend in cranberry sauce; add ginger ale.
Chill to consistency of unbeaten egg white; fold in pineapple and celery.
Pour into greased 13 x 9 x 2-inch dish. Cover; chill until firm.
Whip cream cheese until light and fluffy; fold in whipped topping.
Frost salad with cream cheese mixture; sprinkle with pecans.
Cover and chill.