ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.htm

CRANBERRY GELATIN SALAD

INGREDIENTS:
1 8-ounce can crushed pineapple (juice packed)
Pineapple juice
2 3-ounce packages raspberry jello
1 cup boiling water
1 cup cold water
1 cup whole berry cranberry sauce
1 cup chopped walnuts or pecans
3/4 cup finely chopped celery
1 medium apple, cored and finely chopped ( 2/3 cup)
3/4 cup seedless red grapes, quartered
 

CREAM CHEESE SAUCE:
3 ounces cream cheese, softened
2 tablespoons powdered sugar
1/2 teaspoon vanilla
Milk

DIRECTIONS:
Drain the pineapple, reserving the juice. Add enough of the
pineapple juice to make 1 cup. Set aside. In a large bowl
dissolve the jello in the boiling water. Stir in the 1 cup
pineapple juice,the cold water and the cranberry sauce. Chill
until the mixture is partially set stirring occasionally. Fold
in the crushed pineapple, nuts, celery, apple and grapes. Pour
into a 2 or 3 quart rectangular baking dish. Cover and chill
about 4 hours or until firm. (can also be chilled overnight)
 

To make the cream sauce; In a small bowl stir together the
cream cheese, powdered sugar, vanilla and enough milk to make
a creamy consistency. To serve, cut the jello-cranberry mixture
into squares or spoon into individual glass dishes and pass the
Cream Cheese Sauce separately to dallop on top.

YIELD 12 Servings