Drain the pineapple and reserve the juice. Add water to make 1 cup, heat until mixture is boiling. Dissolve the jello in the boiling liquid. Cool. Stir in ginger ale slowly. Chill until partly set.
Blend pineapple and cranberry sauce together. Fold into jello mixture. Pour into a 9x9x2 inch dish. Chill until firm. Prepare topping according to directions, fold in a softened cream cheese. Spread over jello.
Toast pecans in 1 Tbsp. oleo in a 350 degree F oven for about 10 minutes. Sprinkle over salad and chill.
By Sandy from Graettinger, IA
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