Frosted Cranberry Squares - cooking recipe

Ingredients

1 (13 1/2 ounce) can crushed pineapple
2 (3 ounce) packages lemon Jell-O gelatin
7 ounces ginger ale
1 lb jellied cranberry sauce
1 (8 ounce) container whipped topping
1 (8 ounce) package cream cheese, softened
1/2 cup chopped pecans
1 tablespoon butter or 1 tablespoon margarine

Preparation

Drain pineapple, reserving syrup.
Add water to syrup to make 1 cup. Heat liquid in a small saucepan until mixture is boiling. Dissolve gelatin in liquid and cool.
Pour liquid into a mixing bowl and gently stir in Ginger Ale; chill til partially set.
Meanwhile, mix pineapple and cranberry sauce. Fold into gelatin mixture.
Turn mixture into 9x9x2 dish. Chill until firm.
Fold cream cheese and whipping topping together until blended. Spread over firm gelatin.
Toast pecans in butter in a 350 oven for about 10 minutes. Cool and sprinkle over top of salad.
Chill. Cut into 9 squares to serve.