"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Frosted Cranberry Salad Recipe

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This recipe for Frosted Cranberry Salad, by , is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Smith
Added: Sunday, September 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 13 1/2 oz. can crushed pineapple
2 3 oz. pkgs. lemon jello
1 7 oz. bottle ginger ale
2 cup jellied cranberry sauce
1 2 oz. pkg. dessert topping mix
1 8 oz. pkg. Philadelphia cream cheese
1/2 cup chopped pecans

Directions:
Directions:
Drain pineapple saving syrup. Add water to syrup to make one cup. Heat until mixture is boiling. Dissolve gelatin in hot mixture; cool. Gently stir in ginger ale; chill until partially set. Meanwhile, blend drained pineapple and cranberry sauce. Fold into gelatin mixture. Turn into a 9X9X2-inch dish. Chill until firm. Prepare dessert topping mix according to directions and spread on salad.

Personal Notes:
Personal Notes:
From the kitchen of Donna Miller.

 

 

 

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