Cranberry Holiday Salad
1 (13 1/2-oz.) can crushed pineapple
2 (3-oz.) pkgs. strawberry jello
3/4 c. cold water
1 (16-oz.) can jellied cranberry sauce
1/2 c. coarsely chopped pecans
1 T. margarine
1 pkg. Dream Whip
1/2 c. milk
1 3-oz. pkg. cream cheese
Drain pineapple into measuring cup, add water to make 1 cup. In a saucepan,bring to a boil over medium heat and stir in jello until dissolved. Add cold water, chill until the mixture is the consistency of unbeaten egg whites.
In a medium bowl, mix pineapple and cranberry sauce; mix in jello. Pour into a 9 inch square pan. Cover and chill until firm. Toast pecans in margarine 8 minutes at 350°; set aside. Place Dream Whip mix in bowl, add cream cheese and milk; whip until smooth and creamy. Spread on salad, sprinkle with nuts, cut with wet knife and keep chilled until ready to serve.