FROSTED CRANBERRY SALAD

2 cups ground cranberries
2 cups water
2/3 cup sugar
1 (8 oz.) can crushed pineapple, drained (reserve liquid)
1 (6 oz.) pkg. raspberry Jello
Additional water
1 cup unpeeled diced apple
1 cup chopped celery
1/2 cup pecan pieces
2 cups topping (recipe follows)

TOPPING:
1 (3 oz.) pkg cream cheese, softened
1/3 cup sugar
1 cup sour cream
1 tbsp. fresh lemon juice

Cook cranberries in 2 cups water until soft. Add sugar and again bring to a boil. Remove from heat; stir in gelatin to dissolve.

Add additional water to reserved pineapple juice to equal 1 cup. Add to gelatin; refrigerate until partially set.

Fold in apple, celery, nuts and crushed pineapple. Pour into 13 x 9 inch glass dish.

Chill until set.

While Jello is chilling, prepare topping:
Blend cream cheese, sour cream, sugar and lemon juice.

Spread over gelatin salad after it is set.