cranberry salad

Name: Cranberry Salad
Prep time: 20 min
Yield: 8
Ingredients: 1 can(s) Crushed Pineapple -13 oz. can (drain but be sure to reserve the syrup).; 2 ea. package(s) (3 oz. size pkgs.) Lemon Jello; 1 cup(s) Ginger Ale (make sure it is room temperature); 1 can(s) WHOLE Cranberry Sauce; 1 package(s) (8 oz. size) Cream Cheese; 1 small (8 oz. size ) bowl of COOL WHIP; 1/2 cup(s) Chopped pecans

(1 RATING)

69 Pinches

Judy Welch

Bryan, TX

Updated on Jan 11, 2010

THIS IS AN OLD FAMILY RECIPE THAT MY FAMILY ENJOYS WITH HAM OR TURKEY. IT MAKES A REALLY PRETTY DISH IF YOU USE A GLASS SERVING DISH. ENJOY !

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prep time 20 Min

cook time

method ---

yield 8 serving(s)

Ingredients

1 can Crushed Pineapple -13 oz. can (drain but be sure to reserve the syrup).
2 ea. packages (3 oz. size pkgs.) Lemon Jello
1 cup Ginger Ale (make sure it is room temperature)
1 can WHOLE Cranberry Sauce
1 package (8 oz. size) Cream Cheese
1 small (8 oz. size ) bowl of COOL WHIP
1/2 cup Chopped pecans

How To Make cranberry salad

Step 1

DRAIN THE PINEAPPLE KEEPING THE SYRUP. TO THE PINEAPPLE SYRUP ADD ENOUGH WATER TO MAKE ONE CUP OF LIQUID. BRING TO BOIL AND DISSOLVE THE JELLO IN THE SYRUP AND WATER. MIX WELL. Combine All IN A BOWL with -THE DRAINED PINEAPPLE,TWO 3OZ. PKS. OF LEMON JELLO, ONE CUP ROOM TEMP. GINGER ALE AND ONE CAN WHOLE CRANBERRY SAUCE. POUR INTO GLASS BOWL AND CHILL FOR SERVERAL HOURS UNTIL FIRM.

Step 2

TOPPING- BLEND TOGETHER THE 8 OZ. CREAM CHEESE,AND 8 OZ. OF COOL WHIP. SPREAD ON TOP OF CONGEALED SALAD AND SPRINKLE WITH PECANS. RETURN ANY UN-EATEN SALAD TO THE REFRIGERATOR. THIS CAN BE KEPT FOR SEVERAL DAYS.
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