My sister Beth’s sister-in-law, Margaret, makes this salad, and it’s a nice alternative to plain cranberry sauce for holiday meals. In fact, it’s rich enough to serve as a dessert!
Recipe information
Yield
serves 12
Ingredients
Preparation
Step 1
Drain the pineapple and pour the juice into a measuring cup, reserving the pineapple separately. Add enough water to the pineapple juice to make 1 cup. Bring the liquid to a boil in a medium saucepan. Add the gelatin and stir until it dissolves. Chill the gelatin until it is cool but not set. Stir in the ginger ale and chill for 1 additional hour, or until partially set.
Step 2
Combine the cranberry sauce and the reserved pineapple and add to the gelatin mixture. Pour into a 9 × 9 × 2-inch dish and refrigerate until firm, 4 hours or overnight. Prepare the Dream Whip according to package directions, and then blend in the softened cream cheese. Spread the cheese mixture over the gelatin salad like frosting, then sprinkle with the chopped pecans.
From Gwen
Step 3
A Monticello friend prepared this recipe at my request and gave it a big thumbs-up!
Note
Step 4
To toast pecans, place them on a baking sheet. Place in a 350˚F oven or toaster oven for 10 minutes, or until they are fragrant and golden brown.
