Cranberry and Cream Salad 

Cranberry and Cream Salad 

1. 2 packages (3 ounces each) cranberry gelatin
2. 2 cups boiling water
3. 2 cups whole berry cranberry sauce 
4. 1 can (20 ounces) unsweetened crushed pineapple, undrained

TOPPING:

1. 1 (8 ounce) package cream cheese, room temperature
2. 1 teaspoon vanilla
3. 2 tablespoon powdered sugar
4. 1 container Cool Whip
5. ½ cup pecans, chopped

1. Mix together the boiling water and gelatin till the sugar is dissolved.
2. Stir in the cranberry sauce and crushed pineapple.
3. Pour the gelatin mixture into a 9x13 casserole pan.
4. Cover with plastic wrap and refrigerate for at least 2 hours or until completely set.
5. To prepare the topping, beat together the cream cheese, vanilla and powdered sugar till smooth.
6. Fold in the Cool Whip and then spread over the chilled and set gelatin.
7. Top with chopped pecans.
8. Cover and refrigerate for an additional 2 hours.
9. Serve. 

***Great recipe to make a few days before serving!

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