Cranberry Jell-O Salad
2 - 6 oz. strawberry Jell-O packages
½ cup finely chopped pecans
1 - 8 oz. block cream cheese
1 - 14 oz. can whole berry cranberry sauce
3 cups hot water
2 ¼ cups cold water
In large pitcher mix 3 cups hot water with 2 Jell-O packages
When dissolved add 2 ¼ cups cold water. Set aside.
On a cutting board, dice whole berry cranberry sauce a few tablespoons at a time, using the entire can. Add to pitcher.
Add finely chopped pecans to pitcher. Stir.
In an 8x8 square, 9x9 square, or equivalent dish ladle cranberry mixture from the bottom of pitcher and pour into dish until half full. (Save the other half of the mixture for the top layer)
Refrigerate 4 hours. During this time let cream cheese soften at room temperature. Cover pitcher and set aside.
After Jell-O has set, remove from fridge and spread very soft cream cheese evenly over Jell-O using entire package. (Tip: Make sure cream cheese is soft or it will tear the Jell-O when spreading)
Pour remaining mixture from the pitcher over the cream cheese until almost to the top of the dish. (Depending on size of dish there may be extra mixture. Discard unused portion)
Refrigerate until the top portion has set. Enjoy!