Cranberry-Cream Cheese Salad

This is good...but has to be started the night before!!

 

Ingredients:

1  six ounce pkg cherry gelatin

2 c boiling water

2 large apples, peeled and grated

1 ½ c pecan pieces

1 can whole cranberry sauce

1 eight ounce pkg cream cheese, softened

1 c powdered sugar

1 twenty ounce can crushed pineapple, drained

1 ¼ oz envelope whipped topping mix

½ c cold milk

1 tsp vanilla extract

Directions:

Dissolve cherry gelatin in boiling water.  Add apples, cranberry sauce, pecan pieces (set aside ¼ c for garnish).  Cover and chill overnight until set.

Cream Cheese topping: Blend cream cheese and ½ c powdered sugar until stiff.  Separately, combine the whipped topping mix and milk…mix.  Add pineapple.  Stir in the remaining powdered sugar and vanilla extract.  Gradually add the cream cheese mixture.  Spread it on top of the chilled cranberry gelatin.

(Note:  Instead of using reconstituted whipped topping, 2 c Cool Whip may be used.  Omit the sugar, but not the vanilla extract.)