Frosty Cranberry Salad - cooking recipe

Ingredients

1 (15 1/2 oz.) can crushed pineapple
1 (6 oz.) pkg. raspberry Jell-O
1 small carton Cool Whip
1 (8 oz.) pkg. cream cheese
1 can whole cranberry sauce
1 Tbsp. mayonnaise
1 apple, peeled and grated

Preparation

Drain pineapple, reserve juice; add water to make 2 cups. Bring to boil; dissolve Jell-O in it.
Chill until partially set. Beat cream cheese and mayonnaise together.
Fold into Cool Whip, then fold into Jell-O and fruits.
Pour in 3-quart Pyrex pan or individual molds.
Yields 15 to 18 servings.