Cranberry Christmas Mold - cooking recipe

Ingredients

1 can (13 1/2 oz.) crushed pineapple
water
2 pkg. (3 oz. each) strawberry gelatin
3/4 c. cold water
1 can (16 oz.) jellied cranberry sauce
1/3 c. coarsely chopped pecans
1 Tbsp. butter or margarine

Preparation

Drain pineapple juice into measuring cup; reserve pineapple.
Add water to juice to make 1 cup.
Bring to a boil in saucepan over moderate heat.
When boiling, remove from heat, stir in gelatin and stir until dissolved.
Add cold water; chill until mixture is consistency of unbeaten egg whites.
In medium bowl combine drained pineapple and cranberry sauce; when well mixed stir into gelatin mixture.
Pour into 9 inch square pan.
Cover and chill until firm. Meanwhile, heat oven to 350\u00b0.
Place pecans and butter in a shallow pan and bake about 8 minutes, stirring occasionally, until pecans are toasted.
Cool nuts.
When gelatin mixture is firm, spread Creamy Cheese Topping over the top.
Sprinkle pecans over frosting.
Chill 3 to 4 hours until frosting is firm.
Using wet knife, cut salad into 9 squares.
With small pancake turner lift squares onto a serving plate.
Chill until serving time.
Decorate with salad greens if desired.
Makes 9 servings.