1 8-ounce box of cream cheese, softened
1 16-ounce can crushed pineapple
¼ cup sugar
½ cup chopped pecans
1 3-ounce pack unflavored gelatin (dissolve in 1/3 cup cold water)
2 3-ounce packs of cranberry jello
1 16-ounce can whole berry cranberry sauce.
Make jello according to directions on box. While dissolving the jello in hot water stir gelatin very well and pour into the jello before adding the cold water. While this mixture is still warm add the softened cream cheese and sugar. Blend with mixer until smooth. Chill until the mixture begins to set, and then stir in pecans, pineapple, and cranberry sauce. Pour into mold, cover and refrigerate overnight. When ready to use release on a bed of lettuce on serving dish.
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